Tuesday December 10th

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by EVENING MAGAZINE

KING5.com

Posted on December 10, 2013 at 9:00 PM

Updated Tuesday, Dec 10 at 5:10 PM

Tonight we hosted the show from the holiday Carousel in downtown Seattle. Visit downtownseattle.com and downtownseattleparking.com for more information.

For more information on the Tunnel Ziplines visit downtownseattleparking.com

If you want that Macklemore look visit www.7salon.com. Nina Nguyen can make it happen. She is at the downtown location.

Vote for your favorite holiday light display. Go to our Facebook page and click on "Holiday Lights Photo Contest" tab. You get to pick the winner of the $800.00 prize. 

Here's Owen's clam chowder recipe.

OWEN'S CLAM CHOWDER WITH BACON AND POTATOES

Clam Stock

1 t. Butter

½ cup Onions, roughly chopped

2 lbs. Manila clams

2 cup Dry white wine

1. Melt butter, add clams and white wine, simmer gently for 10 minutes or until all clams have opened.

2. Strain through a fine strainer and reserve liquid.

3. Shuck clams, and reserve.

Soup

1 T. Butter

1/4 cup Bacon, small dice

1/4 cup Onion, large dice

1/4 cup Celery, large dice

1 cup Yukon Gold potatoes, peeled and 1/2"dice

2 cup Reserved clam stock

2 cup Milk

1 cup Heavy cream

1/4 lb. Reserved clams

Salt

Method:

Sweat onion and celery in butter without coloring. Add reserved clam stock, cream, potatoes, simmer until vegetables are tender, add milk, add clams, cook for 30 seconds. Season. Spoon into serving bowls (no onion or celery for kids!), serve with oyster crackers.

 

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