This traditional all-American supper menu is guaranteed to hit the spot and put a smile on everyone’s face.
Clam Chowder – serves 6
Wash the clams in cold water to remove any grit. Cook over a high heat in a large covered saucepan until clams are just open, shaking the pan frequently. Remove all but 18 clams from their shells. Reserve the pan juices. Fry the bacon, onion, celery, thyme and dill. Cover and cook gently for eight minutes. Stir in the flour and cook gently for five minutes. Put the clam juices, fish stock, white wine and bay leaves in a separate pan. Bring to the boil and simmer for five minutes. Stir in the broth. Cover and simmer for 10 minutes, stirring frequently. Add the potatoes, mashing one quarter against the side of the pan. Add the clams and reheat. Stir in the cream and garnish with the 18 reserved clams and parsley.
Key Lime Pie – serves 8
Preheat the oven to 180°C. In a bowl, combine the biscuits and butter, two tablespoons of honey and salt. Grease a nine-inch pie dish with additional butter. Pour the crumb mixture into the pie plate and evenly press to form a crust on the bottom and the sides. Bake for 15 minutes. Remove and allow to cool. Combine the condensed milk, egg yolks, lime juice and zest. Pour into the prepared pie crust then bake for 15 minutes, or until set. Allow to cool then refrigerate for at least four hours. When ready to serve, beat the cream and remaining honey together to form stiff peaks. Spread on top of the pie and garnish with additional lime zest.