Christmas Eve Dinner

I love this soup.  It's delicious and looks pretty too.  The red pepper and green vegetables make it look a little Christmassy!  Though if you switch out the red pepper for an orange one and serve it in orange bread bowls, it's great on Halloween too!  This is what we have on Christmas Eve with this yummy salad (the dressing is incredible).  It's a nice winter meal.  Hope you like it!

-Em

Salt Lake Style Clam Chowder

4 Large Potatoes, Peeled and Cubed

4 Large Carrots, Cut into 1 ½ Inch Julienne Strips

½ Pound Bacon, Sliced into Small Strips

1 Large Onion, Sliced

3 Stalks Celery, Sliced, Leafy Tops Included

1 Red Pepper, Sliced into Thin Rings

1 10 Oz.  Pkg. Frozen Corn

3 6 ½ Oz. Cans Chopped Clams, Juice Reserved

½ Tsp. Coarsely Ground Pepper

½ Tsp. Salt

½ Tsp. Old Bay Seasoning (Optional)

2 10 ¾ Oz. Cans Cream of Potato Soup

1 Quart Whole Milk

2-3 Tbsp. Fresh Parsley

2 Cups Grated Mild Cheddar Cheese

In a large stockpot boil cubed potatoes and carrot strips in water and cover for 20-30 minutes.  Drain and return to pot.  Saute bacon in medium skillet until done, but not crisp.  Remove bacon and sauté onions and celery until limp.  Place onions and celery into the stockpot with the vegetables.  Add bacon, red pepper, corn, clam juice and seasonings.  Simmer for 15 minutes.  Add potato soup and milk; simmer for 15 minutes more.  Add clams and parsley 5 minutes prior to serving.  Allow to heat thoroughly.  Serve with grated cheese on top.

Green Salad with Pears

2 Heads Romaine Lettuce

1 Head Mixed Greens or Red Lettuce

½ Pound Bacon, Cooked and Broken Up

4-5 Ripe Pears, Sliced

½ Cup Almonds

1 Pkg. Craisins

4 Oz. Crumbled Gorgonzola Cheese

Dressing:

2 Cups Sugar

2 Tsp. Salt

1 Small Onion, Chopped

2 Tsp. Poppy Seeds

1 ½ Cups Canola Oil

2 Tsp. Dry Mustard

1 Cup Red Wine Vinegar