3 pounds fresh clams or 2 10-ounce cans of baby clams, not drained
2 ounces bacon, chopped
2 medium (½ pound) turnips, chopped
1 small onion, diced
¼ cup chopped carrots
¼ cup chopped celery stalk
3 large clove of garlic chopped
1 cup homemade chicken broth or water
4 cups cauliflower florets
1 cup coconut milk
2 tablespoons olive oil
1 bay leaf
1 tbsp chopped fresh chives
salt and pepper to taste
If using fresh clams bring 4 cups of water and clams to a boil in a large enough pot over high heat. Cook until clams have opened, 8 to 10 minutes. Discard clams that do not open after 15 to 20 minutes. Remove clams and allow to cool slightly then remove meat from shells (save a few for decoration) and set aside. Strain clam broth by pouring it through a fine-mesh sieve into a bowl and set aside. Clams and broth can be prepared a day earlier.
Put 4 cups cauliflower florets in a large pot and cover with water and bring to boil over high heat. Cook cauliflower just until tender. Strain and transfer to a food processor or blender. Add 1 cup of coconut milk and 2 minced garlic cloves and blend until smooth.
In a large heavy-bottomed pot heat the olive oil over medium heat. Add bacon and cook, stirring occasionally, until bacon begins to brown. Add celery, turnips, onion, carrots and garlic and bay leaf and sauté, stirring often, for a few minutes. Add clams and clam broth. If using canned clams, do not drain them, just add the juices and all and 3 cups of water. Bring to a gentle simmer and cook for 20-25 minutes or until celery, turnip and carrots are tender. Add cauliflower sauce and mix well. Cook for 5 minutes more. If the chowder is too thick add a little water to get your desired consistency. Discard the bay leaf and season to taste with salt and pepper. Divide the chowder among bowls. Garnish with chives and reserved clams and serve immediately.
2 inch knob of ginger
1 cup of parsley
dash of cayenne pepper >>>if you like sweeter juice add some watermelon, cantaloupe, or honey dew<<< Directions ::
Peel cucumbers, remove skin
from lime, and turn on juicer. Juice parsley, ginger, lime, and
cucumbers. Pour over ice and add a dash of cayenne pepper, or more to
Grilled Chicken Wings with Maple Barbecue Sauce
by our friend JansSushiBar
From Jan at http://www.janssushibar.com/!
Melt the lard in heavy medium saucepan over medium heat. Add onion
and sauté until tender, about 10 minutes. Add garlic and sauté 1 minute.
Add tomato sauce, maple syrup, soy sauce and red pepper flakes; bring
just to a boil. Reduce heat to low and simmer until sauce thickens
slightly, about 20 minutes. Stir in the vinegar; season sauce to taste
with salt and pepper. Reserve about 3/4 of a cup for the chicken wings,
and store the rest in an airtight container in the refrigerator for a
While the sauce is simmering, prepare and heat your grill, depending
on type – if using charcoal, make sure you have a bed of hot coals,
covered in ash, spread evenly beneath the grate. Raise the grate to
between 4 and 6 inches above the coals/heat.
Rinse the chicken wings and dry then with a paper towel. Pla…