Clam Cowder

Ingredients:

• 3 slices bacon, diced
• 1 cup chopped onion
• 3 cups diced potatoes
• 1 bottle (8 ounces) clam juice
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cans (approximately 7 ounces each) minced clams
• 3 tablespoons flour
• 2 cups half-and-half
• 1 cup milk

Preparation:

Cook bacon until crisp in a Dutch oven or large, heavy saucpan. Remove bacon to paper towels with slotted spoon; drain. Add onion to bacon drippings; sauté until softened. Add potatoes and clam juice, salt, and pepper. Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid. Whisk flour into milk; add to chowder with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.
Clam chowder recipe serves 4.

 http://southernfood.about.com/od/seafoodsoups/r/bl30117y.htm

Shrimp & Sausage Jambalaya

Ingredients 

Jambalaya Mix, recipe follows
2 1/2 cup water
1   (14-ounce) can diced tomatoes
1   (8-ounce) can tomato sauce
1/2 lb fully cooked smoked sausage, cut into 1/4-inch slices
1/2-3/4 lb medium, fresh shrimp, peeled and deveined

Jambalaya Mix:
1 cup long-grain rice
3 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 bay leaf

Directions

In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high head. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink. Serve immediately.

Jambalaya Mix 
In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag.

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