Clam Chowder

Ingredients

• 3 (6.5 ounce) cans minced clams
• 1 cup minced onion
• 1 cup diced celery
• 2 cups cubed potatoes
• 1 cup diced carrots
• 3/4 cup butter
• 3/4 cup all-purpose flour
• 1 quart half-and-half cream
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons salt
• ground black pepper to taste

Directions

1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Creamy Chicken Taquitos

4 oz cream cheese,softened (half a pkg)

1 cn diced green chiles

2 T  lime juice

1/2 t  cumin

1 t  chili powder

1/2 t  minced garlic

1/2 bn cilantro,chopped

2    stalks green onions

1/2 c  red bell pepper,diced

2 c  cooked chicken, seasoned with salt and pepper

1 1/2 c  pepperjack cheese

10 Flour Tortillas

Place everything in your food processor (except the
tortillas!) and blend until everything is incorporated.  (If you don't have a food
processor, chop everything up that needs chopping, combine seasonings
with the cream cheese, green chiles, green onions, and cilantro.  Mix
everything together really well.

Place about 3-4 TBSP of mixture onto the first third section of your
tortilla and roll tightly, kind of squeezing mixture toward edges as
you roll up.  Line up on a greased baking sheet. Spray tops with
cooking spray and sprinkle some salt over the top.  Bake at 425 for
about 15-20 minutes, until edges get golden brown.

Before you bake them, if you want to freeze them for later use, simply
place tortillas on the cooking sheet and freeze in a single layer.
Once frozen, remove from pan, place in a double lined Ziploc bag, and
keep in freezer until ready to use.   Remove from freezer and line up
taquitos on a baking sheet.  Let sit on countertop for 1-2 hours before
you bake them.  Bake as instructed, only lowering heat to 400, allowing
for additional cooking time if they are not cooked through.