Food Friday: Boston Clam Chowder & Meringue Cookies
Boston Clam Chowder
by Casey Hawk
September 8, 2017
With autumn just around the corner, you may find yourself looking for something a bit warmer on this #FoodFriday.
Try this hot Boston clam chowder followed by meringue cookies (to satisfy a sweet tooth) both from “The Cookbook According to St. Paul’s,” created by the Paulist Women’s Club* at St. Paul the Apostle Catholic Community, the parish served by the Paulist Fathers in Los Angeles:
Boston Clam Chowder
½ cup onion, diced
½ cup celery, diced
½ cup leeks, diced (optional)
½ cup green pepper, diced
2 tbsp. flour
2 tbsp. butter
4 medium-sized potatoes, diced
Salt & pepper to taste
1/8 tsp. thyme
2 tbsp. dry white wine
6 tbsp. half and half
3 cans chopped clams
1 qt. fish stock or bottled clam juice (include juice from clams)

Sauteé onions, celery, leeks, and green peppers in butter. Add flour and stir for two or three minutes. Add fish stock and diced potatoes and seasonings. Cook at low heat for 30 minutes. Add wine and clams. Heat through, then add half and half. 
Meringue Cookies
Meringue Cookies

2 egg whites
¾ cup sugar
1 tsp. vanilla
1 cup chocolate chips
½ cup walnuts, chopped

Preheat oven to 350 degrees. Beat egg whites until stiff. Gradually add sugar while continuing to beat. Add vanilla. Stir in chocolate chips and nuts. Drop ½ tsp of mixture onto greased cookie sheet. 
Turn off oven before placing cookies in oven. Leave cookies in oven for 30 minutes. Makes 60 cookies.
*The “Paulist Women’s Club” is now known as Parents Working for Children.
Want to find more recipes from “The Cookbook According to St. Paul’s?”  Check out our last #FoodFriday post!