New England Clam Chowder

4 6.5oz cans chopped clams
1 tbsp olive oil
2 cups chopped onion
2 cups chopped potatoes
2 chicken bouillon cubes
2 tsp Worcestershire sauce
1/2 tsp dried thyme
1/4 tsp pepper
4 cups milk
2 cups light cream
3 to 4 tbsp cornstarch

1. Drain clams, reserving the juice. In a large stockpot, saute the onion in olive oil until golden brown. Add the reserved clam juice, potatoes, bouillon cubes, Worcestershire sauce, thyme and pepper. Bring mixture to boiling and reduce heat. Cover and simmer for about 10 minutes or until potatoes are tender.

2. Using a spatula, mash the potatoes against the side of the pan until slightly mashed. Combine the milk, cream and cornstarch in a separate container until well blended. Add the potato mixture and stir until bubbly and thickened. Add the clams and cook until heated through.

Serves 8 to 12.

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Shepherd's Pie

3 lbs potatoes 

1.5 pounds ground beef 

1 can of corn, drained 

1 can of green beans, drained

1 jar of beef gravy 

shredded cheddar

1. Preheat oven to 350. 

2. Peel potatoes and cut into chunks. Boil 15-20 minutes or until fork tender. Drain. Add 1/4 cup of milk and 1/4 cup of margarine or butter, salt and pepper to taste, and mash thoroughly. Set aside. 

3. Cook ground beef in skillet breaking into small pieces until cooked thoroughly. Drain. Pour in gravy with ground beef and stir over heat until warmed through. 

4. Spread ground beef mixture into the bottom of a baking dish. Top with corn and green beans, spread evenly over ground beef. Top with mashed potatoes, making sure vegetables are completely covered. 

5. Bake uncovered for 20 minutes or until potatoes are golden brown. 

6. Top with shredded cheddar and return to oven until melted.

Serves 4-6.

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