Warm up with a steaming bowl of homemade New England Clam Chowder.
2 cans minced clams
1 cup onion, chopped
1 cup celery, diced
2 cups potatoes, diced
1 cup carrots, diced
3/4 cup Food Club® butter
3/4 cup Food Club® flour
1 cup Food Club® half-and-half cream
salt and pepper
In a large saucepan, over medium-high heat, butter, onion, celery and carrot. Cook until vegetables have softened (5-7 minutes). Add flour and sir continuously for 3 minutes until mixture has thickened. Slowly add half-and-half, mix continuously. Add salt and pepper.
Add potatoes and clams. Bring mixture to a simmer, but do not let boil.
This easy meal is shrimply the best. Have individualized shrimp packets done and on the table in 30 minutes or less.
1 lb. raw, peeled tail-on shrimp
8 mini corn on the cobs
3 lemons, segmented
4 tbs. parsley, chopped
2 cups butter
Preheat oven to 350 degrees.
Line a sheet pan with 4 individual squares of tin foil. Place even amounts of shrimp, corn parsley and butter in on each tin foil square. Wrap the foil to cover the contents fully and cook for 15-20 minutes until shrimp are done.
Don’t fear, we’ve got your Thanksgiving leftover solution right here! Use up all of your favorite Thanksgiving leftovers in one perfect pie. If you don’t have leftovers, but you still want to enjoy this pie, pick up Food Club® stuffing and cranberry sauce.
Leftover cranberry sauce
Leftover mashed potatoes
Preheat the oven to 350 degrees and grease a pie tin.
Layer Stuffing, turkey, cranberry sauce evenly in the pie tin.
Top with mashed potatoes (we prefer piping the potatoes in a swirl pattern).
Bake for 20-25 minutes until golden brown and warmed through.