Entrees

SALSA di VONGOLE
(Makes about 2¼ CUPS)

1/4 Cup chopped onion
3 Tablespoons margine or butter
2 Tablespoon flour
1/8 Teaspoon white pepper
1 Can or bottle (12 ounces) clam juice
3 Tablespoons finely chopped parsley
1/4 to 1/2 Teaspoon thyme
2 Cans (6½ ounces each) minced clams, drained
Sauté onion in butter until onion is soft.

Stir in flour and pepper; heat until bubbly. Remove from heat and add clam juice gradually, stirring constantly. Mix in parsley and thyme. Bring to boiling; stir and cook 1 or 2 minutes. Stir in clams; heat thoroughly.

Beer Can Chicken

1 whole fryer chicken
Mix together the following for the "Rub": 2 T salt, 2 T coarse ground pepper, 2 T paprika, 2 T brown sugar
1 can of beer

Sprinkle 1 tablespoon of the rub inside the body and neck cavities, then rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and skin.

Open a can of beer and drink off a quarter of the beer. Punch two small holes in the top. Take a teaspoon of the seasoning, and pour it into the beer, which will foam up and over.

Insert the beer can all the way into the chicken cavity. Place the bird-- sitting up--directly on the grill, using the legs to complete the tripod.

Then put on the grill cover, and leave them alone for an hour or so, to roast until they're done. If the breasts get too dark, cover them lightly, with a sheet of aluminum foil.

Remove the birds, let them sit for a while to cool, then use tongs to remove the steaming cans.

CRAB AND TOMATO BISQUE
This bisque with a small salad, crusty bread, and a glass of wine makes a great light dinner.

(MAKES 4 CUPS)
2 Tablespoons butter
2 Tablespoons flour
2 Cups milk or cream
½ teaspoon salt
1/8 teaspoon pepper
1 Cup (or 6-oz can) flaked crab meat
1 Cup peeled, canned tomatoes, mashed, with juice
Chopped fresh parsley

Melt butter in saucepan. Over low heat add flour slowly, and blend with whisk. Add milk gradually and cook until mixture thickens, stirring constantly. Add seasonings and crab meat, and simmer several minutes.Just before serving heat tomatoes and juice in seperate pan. When tomatoes are hot, gradually add to soup and serve immediately. Garnish with chopped parsley.

(NOTE: For a smooth bisque, press tomatoes through a food mill before adding to soup.)

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