Low-Fat Clam Chowder

1 hour

Yield: 4 servings




Ingredients

    * 4 pounds cherrystone clams, scrubbed
    * 2 large red-skinned potatoes, peeled and cut into 1/2-inch cubes
    * 1 slice lean center-cut bacon, chopped
    * 1 medium onion, diced
    * 1 stalk celery, thinly sliced
    * 2 cloves garlic, minced
    * 1 teaspoon fresh thyme
    * 2 bay leaves
    * 1 cup fat-free half-and-half
    * Kosher salt and freshly ground pepper
    * 4 teaspoons unsalted butter, sliced
    * 2 tablespoons fresh parsley, chopped
    * 2 tablespoons fresh chives, chopped
    * 1/2 teaspoon paprika

Directions

Put the clams and 2 cups water in a pot. Cover and bring to a boil over medium-high heat, cook 5 minutes. Uncover and continue to cook until the clams open, 5 to 10 minutes. Discard any clam that do not open, transfer the remaining clams to a bowl. Pour the liquid into a large measuring cup. (You should have 3 cups liquid and add water if needed.) Wipe out the pot.

Pour the liquid back into the pot through a paper towel-lined sieve. Add the potatoes, cover and simmer until tender, about 15 minutes. Remove one-third of the potatoes. Cover and continue to cook the remaining potatoes until soft, about 10 more minutes. Puree in batches in a blender until smooth. Return the soup to the pot.

Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. Add the onion and celery, cook until soft, about 5 minutes. Add the garlic, thyme and bay leaves, cook and stir about 3 more minutes. Add the bacon mixture and reserved potatoes to the soup. Cover and cook over low heat, about 5 minutes.

Meanwhile, remove the clams from their shells and roughly chop. Stir the clam meat and half-and-half into the soup, remove from the heat, cover and set aside, 20 to 30 minutes.

Discard the bay leaves. Season the soup with salt and pepper, then reheat again. Serve topped with a slice of butter, parsley, chives and paprika.

Banana Cake

1 hour 30 minutes

Yield: 1  loaf




Ingredients

    * 10 tablespoons plus 1 teaspoon butter
    * 1 cup mashed ripe bananas (2 large bananas)
    * 1/2 cup sour cream
    * 2 large eggs
    * 1 1/2 teaspoons vanilla
    * 2 cups cake flour
    * 3/4 cup plus 2 tablespoons sugar
    * 1 teaspoon baking soda
    * 3/4 teaspoon baking powder
    * 1/2 teaspoon salt
    * 1 cup toasted walnuts, chopped

Directions

Preheat the oven to 350 degrees F.

Lightly grease a 9 1/4 x 5 1/4 x 2 1/2-inch loaf pan with 1 teaspoon of the butter.

Puree the bananas, sour cream, eggs and vanilla in a food processor.

Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 tablespoons butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the walnuts.

Pour the whole mixture into the loaf pan. Bake until lightly browned and the cake bounces back to the touch, about 1 hour 10 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely. Serve when cooled.

Scalloped Potato Gratin

50 minutes

Yield: 6 servings




Ingredients

    * 1 1/2 cups heavy cream
    * 1 sprig fresh thyme
    * 2 garlic cloves, chopped
    * 1/2 teaspoon ground nutmeg
    * Butter
    * 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
    * Salt and freshly ground black pepper
    * 1/2 cup grated Parmesan or more for broiling

Directions

Preheat the oven to 375 degrees F.

In a saucepan, heat up the cream with a sprig of fresh thyme, chopped garlic and nutmeg.

While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and then season with salt and pepper. Remove cream from heat, then pour a little of cream over the potatoes. Top with some grated Parmesan. Repeat for 2 more layers. Bake and uncovered for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

Lemon-Oregano Chicken with Vegetable Stacks

1 hour

Yield: 4 servings

Ingredients

    * 4 (5-ounce) skinless chicken breast halves, trimmed all visible fat and cut into 1/2-inch cubes
    * 1/2 cup lemon juice
    * 1/2 cup dry white wine
    * 1/4 cup olive oil
    * 4 teaspoons crushed dried oregano
    * 1 teaspoon salt, optional
    * 1 teaspoon white pepper
    * 4 small Idaho potatoes, peeled and cut into 3/4-inch cubes
    * vegetable stacks

Directions

Place the chicken cubes in a shallow dish. Whisk together the lemon juice, wine, olive oil, oregano, salt (optional) and white pepper. Pour over the chicken. Cover and refrigerate for at least 1 hour or overnight.

Preheat the oven to 450 degrees F.

Spread the potatoes in a shallow roasting pan and roast for 15 minutes. Add in the chicken with its marinade. Cover the pan with foil and bake for 30 minutes. Uncover, stir the potato-chicken mixture, and continue to bake for another 15 minutes. Remove from the oven and left for 5 minutes before dividing among 4 heated dinner plates. Serve with a vegetable stacks alongside.

Vegetable stacks:

    * 1 large carrot, peeled and sliced thinly on the diagonal
    * 2 small yellow summer squash, trimmed and sliced in thin julienne strips the same length as the snow peas
    * 1/2 pound fresh snow peas, trimmed

Place the carrot slices and squash strips in a vegetable steamer over simmering water. Cover and steam for 2 minutes. Add the snow peas to the steamer and continue to steam for another 1 to 2 minutes, until all the vegetables are crisp-tender.

Divide the snow peas among the 4 dinner plates, arranging closely together lengthwise to form a flat base. Arrange the carrot slices on top of the snow peas and top with the strips of squash in the same direction as the snow peas. Serve hot.