Clam & Corn Chowder

Ingredients
3 bacon slices, cut crosswise into thin strips
1 bunch scallions (5 or 6)
2 tablespoons unsalted butter, divided
2 cups corn (from about 4 ears)
1 pound boiling potatoes, peeled and cut into 1/2-inch cubes
2 (8-ounce) bottles clam juice
1/2 cup water
2 pounds small hard-shelled clams, well scrubbed
1 cup whole milk
1/2 cup heavy cream

Directions
Cook bacon in a 4- to 5-quart heavy pot over medium heat, stirring, until slightly browned but not crisp. Chop white and pale green parts of scallions (reserve greens) and add to bacon along with 1 tablespoon butter. Cook, stirring, 2 minutes. Stir in corn, potatoes, clam juice, water, and 1/2 teaspoon pepper and bring to a rolling boil, uncovered. Add clams and return to a boil, then simmer, uncovered, stirring occasionally, until clams are just opened wide, 5 to 8 minutes (discard any clams that remain unopened after 8 minutes).

Chop 1/2 cup scallion greens and add to chowder along with milk, cream, and remaining tablespoon butter. Cook, stirring, until heated through (do not let boil). Season with salt and pepper.

Tortilla Espanola

INGREDIENTS

2 lbs Yukon Gold potatoes, peeled and sliced thinly

1/4 cup plus 2 tablespoons olive oil

1 onion, diced

1/2 teaspoon hot paprika

1 teaspoon salt

6 eggs

DIRECTIONS

Begin by lightly frying the potatoes first. Heat the olive oil in a 10-inch skillet over medium-high heat. Add the potato slices and allow them to cook, stirring slightly, for about 10-12 minutes until just tender and lightly browned on the edges.  Add the onion and cook everything together for an additional 4-5 minutes.

In a medium bowl, beat the eggs with the hot paprika and salt.

Drain off any excess oil from the skillet, holding a plate atop the potatoes to keep them in place. Pour the egg mixture into the skillet, allowing the egg to seep in-between the onions and potatoes. As the eggs cook, shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon.

When it starts to set (about 5 minutes over low heat), place a plate over the pan, and flip the tortilla onto the plate. Slide the tortilla back into the skillet and allow the opposite side to brown for 3-5 minutes more. Slide onto a plate and slice into cubes or wedges to serve.

Roasted Peppers, Manchego & Almond Salad

INGREDIENTS

1/2 cup slivered almonds

3 large bell peppers

2 tablespoons sherry vinegar

1 large clove garlic, minced

1/2 teaspoon fresh thyme, chopped

1/2 teaspoon fresh marjoram, chopped

1/4 cup extra virgin olive oil

1.5 teaspoon chopped drained capers

Salt & freshly ground pepper

1 tablespoon fresh parsley

1/2 cup small green olives, pitted and coarsely chopped

4 ounces Manchego cheese, in long slices

DIRECTIONS

Roast the peppers either by:

a) Placing them over the trivets on a gas stove at medium-heat, rotating as skin blackens and bubbles or

b) Place whole peppers on a baking sheet and broil in the oven, rotating as each side chars.

Place blackened peppers in bowl and cover in plastic wrap. Allows peppers to "sweat" in the bowl and when they are cool enough to touch, peel, seed, and chop the peppers into 2-inch wide strips.

In a dry skillet, toast the almonds until fragrant, about 4 minutes. Set aside.

While peppers are roasting, prepare the salad dressing. In a small bowl, combine the sherry vinegar, garlic, thyme and marjoram and whisk to blend. Add the oil in a slow, steady stream, whisking to emulsify. Season with salt and pepper and stir through the capers.

Toss the roasted pepper strips with the dressing and parsley and place a portion on each plate. Top with a portion of the almonds and olives and slices of cheese.

Serve with crusty bread if desired.