Tag Archives: sweet corn

New England Clam Chowder with Cheesy Biscuits

Everything you could ever want in a bowl of creamy goodness.

Debating which type of clam chowder is better is but a fool’s errand since everyone knows that New England-style is the one chowder to rule them all. This hearty, creamy classic is easier to make than you would probably imagine and few things satisfy more when the mercury drops. Add the clams towards the end to prevent them from getting too chewy.

Equipment Needed: 8 QT Pot, Baking Sheet, Mixing Bowl, Cheese Grater, Chef’s Knife, Cutting Board, Wooden Spoon, Kitchen Shears, Vegetable Peeler, Rolling Pin, Cookie Cutter, Whisk, Parchment Paper

Serving Suggestion: Individual Plating

Servings: 8

Suggested Wine Pairing: Oaky Chardonnay, Rioja, Pinot Noir

Suggested Beer Pairing: Stout, Porter, Scotch Ale


  • 2 cans chopped clams ($1.99/6.5 oz can)
  • 8 oz clam juice ($1.99/bottle)
  • 6 strips of bacon ($6.99/lb)
  • 4 large potatoes ($0.99/lb)
  • 2 medium onions ($0.99/lb)
  • 4 cloves garlic ($2.99/lb)
  • 1 can of sweet corn ($1.69/11 oz)
  • 1 QT 2% milk, divided ($1.19/QT)
  • 1 pint heavy cream ($2.99/pint)
  • 2 C Bisquick mix ($4.19/40 oz box)
  • 1/2 C cheddar cheese ($5.99/lb)
  • 1 TBSP crushed red pepper ($3.50/2.5 oz jar)
  • 2 TSP dried thyme ($3.50/1.5 oz jar)
  • 1/2 TBSP cayenne pepper ($3.50/2 oz jar)
  • 2 bay leaves ($3/0.5 oz jar)
  • Salt
  • Pepper

Biscuit Preparation:

  • Preheat the oven to 450°F. Whisk together 2 cups of Bisquick and 2/3 of a cup of milk until you’ve got a soft dough with no pockets of mix or clumps.
  • Grate in 1/2 a cup of cheddar cheese and stir a bit more.

Grate the cheese in before you knead the dough for better cheddar distribution.

  • Spread about 3 tablespoons of Bisquick on your cutting board so the dough doesn’t stick.With your rolling pin, roll it out flat until it’s about 1/2 an inch thick. Use your cookie cutter to cut out biscuits and place them on a parchment paper-lined baking sheet. If you don’t have parchment paper, just grease the baking sheet thoroughly with butter.

Insert knead/need pun here.

  • Sprinkle a little bit of salt and crushed red pepper on the top of the biscuits. Pop those puppies in the oven and bake ’em for about 9 minutes, until they’re golden brown. Set aside to cool and await their chowder-complementing fate.

Chowder Preparation:

  • You’ll want to do all of your prep work beforehand so all you have to do is add ingredients once you get the soup base going. Start by dicing your onions and mincing the garlic.
  • Next, scrub the potatoes, remove the eyes and cut them into 1 inch cubes. We like to leave the skins on but if that’s not your thing then peel before you cube them.

Uniformly cube the potatoes for even cooking and spoon-friendly eating.

  • Put your pot over medium heat. Using the kitchen shears cut the bacon strips into 1/4 inch pieces and crisp them up for about 5 minutes. Add the onions and garlic and cook everything down for another 5-7 minutes until the veggies are soft.

Pretend you're surprised that we added bacon.

  • Drain the corn and add it to the mix. Next, add the potato chunks, the rest of the quart of milk, cream, clam juice and bay leaves. Throw in your thyme, cayenne pepper and a healthy pinch of salt and pepper for good measure.

If you love your cardiologist, go ahead and use all cream instead of cutting it with milk.

  • Bring everything to a boil, stirring occasionally. When you’ve reached your boiling point add the clams, reduce to a simmer and cook for another 10 minutes.
  • Be sure to remove the bay leaves before serving. Season to taste, adding a little Garnish with some fresh parsley if desired and at least two biscuits if you know what’s good for you.

Heirloom Tomato Salad

All (well, most) of the best flavors of summer in perfect harmony.

We love August. Well, let us qualify that; we hate the heat and humidity but we love celebrating Thomas’ birthday, eating sweet corn and plowing through piles of juicy, delicious heirloom tomatoes. This recipe is basically a farmer’s market in a bowl, celebrating all the wonderful flavors that we pine for the other 10 months of the year.

Equipment Needed: Mixing Bowl, Frying Pan, Wooden Spoon, Chef’s Knife, Cutting Board

Serving Suggestion: Family Style

Servings: 6

Suggested Wine Pairing: Whatever white suits your fancy

Suggested Beer Pairing: Pilsner, Lager, Summer Ale, Heffeweizen


  • 2 lbs heirloom tomatoes ($4-5/lb)
  • 4 ears of sweet corn ($0.50/ear)
  • 3 TBSP chopped fresh basil (we picked up some beautiful purple basil from Stokes Farm; $2/bunch)
  • 3 TBSP chopped fresh mint (we used some homegrown goodness; $4/bunch)
  • 3 TBSP white vinegar ($1.99/32 oz)
  • 1 TBSP honey ($4/12 oz)
  • Juice of 1/2 a lime (about $0.30/each, sometimes cheaper)
  • Butter ($4.99/lb)
  • Salt
  • Pepper


  • Wash all your veggies. Place your frying pan over low heat and cut the kernels off each ear of corn. Add a small pat of butter to your pan and toss those golden little nuggets in. Squeeze in the juice of half a lime, add a few pinches of salt and pepper and heat for about 5 minutes to cook things down a bit.

Mix it up a bit with some corn off the cob.

Lime juice balances the sweetness with a little citrusy goodness.

  • Pull the basil and mint leaves off their stems, roll everything up and slice them thinly.
  • Cut the stem and core out of your tomatoes and chop them into 1 inch cubes. Do yourself a favor and make sure you’re using a very sharp knife so you don’t squish the fruit (we have a tomato knife for just such an occasion but a sharp chefs or pairing knife will do the trick).

Scoop the seeds out if you want to, but we use the whole thing for this salad.

  • Add all the veggies into your mixing bowl, throw in the vinegar, honey, season with a little salt and stir together. Serve it hot or cold (we let it sit in the fridge for an hour before diving in).

Summer Veggie Salad with Buttermilk Cucumber Ranch Dressing

A hearty salad with all the fixins.

In our quest to eat more fresh veggies we combined Thomas’ love of buttermilk and new-found penchant for making killer sauces with Jake’s love of bacon (and Thomas’ dressing) to make a delicious “everything-but-the-kitchen-sink” salad. For a different experience, and if you’re patient enough, put the sautéed vegetables in the fridge and serve everything cold. Good stuff either way.

Equipment Needed: Wok, Frying Pan, Baking Sheet, Colander, Mixing Bowl, Chef’s Knife, Whisk, Cutting Board, Wooden Spoon, Spoon, Paper Towels

Serving Suggestion: Family Style

Servings: 6

Suggested Wine Pairing: Whatever you’re drinking, this one has both light and hefty elements.

Suggested Beer Pairing: Same goes here. Crack open whatever feels right.


  • 3 large zucchini ($1.99/lb)
  • 1 bunch Swiss chard ($2.99/bunch)
  • 1 medium cucumber ($0.79/each)
  • 1 head romaine lettuce ($1.99/head)
  • 1 medium onion ($0.99/lb)
  • 6 scallions (about $0.50/each)
  • 3 cloves of garlic ($1.99/lb)
  • 4 ears of sweet corn ($1.99/dozen)
  • 8-10 strips bacon ($6/lb)
  • 1 small loaf of ciabatta, Italian or pumpernickel bread (about $2-3/loaf)
  • 1 C low-fat buttermilk ($2.19/QT)
  • 1 C mayonnaise ($3.99/15 oz)
  • 1/4 C white vinegar ($1.99/32 oz)
  • 2 TBSP lemon juice (about 1-2 lemons worth, $0.50/each)
  • extra virgin olive oil ($9.99/34 oz)
  • Salt
  • Pepper

Dressing Preparation:

  • Peel and halve the cucumber. Using a metal spoon, scoop the seeds out then finely dice your cuke.

Get rid of the seeds, they're too watery and are annoying to eat.

  • Put the pieces in a mixing bowl, pour in the buttermilk, vinegar, lemon juice, and mayo. Mix thoroughly and refrigerate until everything else is ready.

Really, this whole recipe is just an excuse to make buttermilk ranch dressing.

Salad Preparation:

  • Preheat the oven to 400°F.
  • Wash and dry all the vegetables thoroughly. Cut the zucchini into discs, dice the onions, and mince the garlic and cut the chard into thin slices.

Give it a rustic, homestyle feel by cutting the zucchini cross-wise.

  • Cut the corn off the cob. Place the wok on the stove over medium heat and coat the bottom with olive oil. Trim the tops off the scallions and slice them thinly. Toss them into the wok with the corn and garlic; season with salt and pepper.

Keeping your blade close to the cob, trim the kernels off for quicker cooking.

  • Add the rest of the veggies except the lettuce and cook everything down.

Stir every so often to prevent the veggies from getting soggy.

  • Place your frying pan over medium heat and start cooking and draining your bacon.
  • While the rest of this culinary circus plays out, cut your bread into one-inch cubes and place them on the baking sheet. Drizzle olive oil evenly over all the pieces and sprinkle with salt and pepper. Once the veggies have been cooking for about 10-12 minutes pop those soon-to-be croutons into the oven and bake for 10 minutes.

Once you've made your own croutons, you'll never want to use the store-bought ones again. We swears it.

  • Place the sautéed veggies over the lettuce, top with croutons, torn up bacon pieces and plenty of ranch dressing.