I was never a fan of clam chowder until I visited Martha's Vineyard as a teenager and bought a styrofoam cup of it from a street vendor on a chilly morning. Wow, did it hit the spot! I loved how you could drink it, as Martha's Vineyard cooks rarely thicken their chowders. I worked on perfecting the recipe as I remembered it, and I think I'm as close as I'll ever be. I wouldn't make it any other way!

Martha's Vineyard Clam Chowder

Yield: 8-10 servings

Ingredients:
3 (6.5 oz.) cans chopped clams, undrained
1/2 lb. thick sliced bacon
2 medium onions, chopped
4 medium potatoes, peeled and cut into 1/2" cubes
1 1/2 cups diced celery
1 (16 oz.) carton heavy cream
2 tbsp. butter
1 tsp. worcestershire sauce
1 tsp. sugar
1 1/2 tsp. salt
1/2 tsp. black pepper

Directions:
In a heavy kettle, cook the bacon over medium heat until crisp and golden. Remove the bacon. To the fat, add the onions. Cook slowly until tender and transparent. Add the potatoes, celery and sufficient water to rise about 1 inch above the mixture. Simmer, covered, until the potatoes are tender, but not over cooked. Add the clams and butter. Once the butter has melted, add the cream. Warm until the mixture begins to steam, but do not boil or it will curdle. Season with worcestershire, sugar, salt and pepper. Serve immediately with saltine crackers if desired.

My aunt Jan passed along this recipe to me many years ago, and it is fabulous. I have tried other versions made with orange juice which are also good - but I always come back to this one and have made it time and time again. So full of flavor, you'll love it.

Aunt Jan's Marinated Flank Steak

Yield: 6 servings

Ingredients:
1 (3 lb.) flank steak
3/4 cup lemon juice
3/4 cup soy sauce
3/4 cup dark brown sugar
5 garlic cloves, minced
1 tsp. pepper

Directions:
In a small bowl, combine the lemon juice, soy sauce, brown sugar and garlic. Place the flank steak in a large re-sealable bag, pour the liquid mixture in. Seal and refrigerate for 24 hours, turning occasionally. Sit at room temperature for 1 hour before cooking. Drain and discard marinade.

Grill steak, covered, over medium heat for 12-15 minutes on each side or until desired doneness (meat thermometer should read 160º for medium).

You can also broil in the oven on high for 5-8 minutes on each side.

Let stand for 10 minutes before slicing. Cut at a clockwise slant and serve.

This recipe is still a work in progress. I've made it a few times, and each time I have made notations of things to change about it. It started out too sweet for me, then I thought it needed more vinegar. It's always been good, I am just trying to make it perfect. :) I think it's pretty close now...

Calico Beans

Yield: 8 servings

Ingredients:
1/2 lb. bacon, diced
1 lb. ground beef
1 onion, chopped
2/3 cup ketchup
3 tbsp. white vinegar
1/2 cup brown sugar
1/2 cup sugar
1 tsp. salt
1 tbsp. dry mustard
2 (16 oz.) cans pork and beans, pork removed
2 (15 oz.) can butter beans, drained and rinsed
1 (15 oz.) can lima beans, drained and rinsed
1 (15 oz.) can red kidney beans, drained and rinsed

Directions:
In a large skillet, sauté the bacon until crisp. Remove to paper towels. To the drippings, add the ground beef and onion. Cook until the meat is no longer pink and the onions are tender.

In a small bowl, whisk together the ketchup, vinegar, sugar, salt and dry mustard to make the sauce.

In a large bowl, combine the ground beef and onions, bacon and beans. Pour over the sauce and toss to coat.

Transfer to a 9 x 13 x 2" baking dish. Bake at 350º for 45 minutes.