Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

This weekend brings a unique but tasty line-up of national food days - National Clam Chowder Day, National Pistachio Day, and National Strawberry Day. Whichever you prefer, we have you covered with our recipe guide.

• Contest-Winning New England Clam Chowder (courtesy of tasteofhome.com)

Ingredients

• 4 center-cut bacon strips

• 2 celery ribs, chopped

• 1 large onion, chopped

• 1 garlic clove, minced

• 3 small potatoes, peeled and cubed

• 1 cup water

• 1 bottle (8 ounces) clam juice

• 3 teaspoons reduced-sodium chicken bouillon granules

• 1/4 teaspoon white pepper

• 1/4 teaspoon dried thyme

• 1/3 cup all-purpose flour

• 2 cups fat-free half-and-half, divided

• 2 cans (6-1/2 ounces each) chopped clams, undrained

Directions

1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes.

2. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes.

3. Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

• Pistachio Drop Cookies (courtesy of sallysbakingaddiction.com)

Ingredients

• 1 cup (130g) salted or unsalted pistachios (see note)

• 1 cup (2 sticks; 230g) unsalted butter, softened to room temperature

• 3/4 cup (90g) confectioners’ sugar

• 1 teaspoon pure vanilla extract

• 1 teaspoon almond extract

• 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)

• optional: 1-2 drops green food coloring (I used 1 drop of gel)

• Brown Butter Icing (Optional)

• 1/4 cup (4 Tbsp; 60g) unsalted butter

• 1 cup (120g) confectioners’ sugar

• 2 Tablespoons (30ml) milk or heavy cream

• 1/4 teaspoon pure vanilla extract

Directions

1. Pulse pistachios in a food processor until small crumbs form. See photo above for a visual. You need 3/4 cup of very finely chopped pistachios. Set aside.

2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the confectioners’ sugar, vanilla extract, and almond extract, then beat on medium-high speed until combined. Add the flour, 3/4 cup pistachio crumbs, and food coloring (if using) and beat on medium-high speed until combined. The dough may not come together at first, but keep mixing. The cookie dough will be thick.

3. Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days. (If chilling for 2+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very stiff after being in the refrigerator that long.)

4. Time-saving tip: prepare the brown butter icing (below) while cookie dough chills OR while cookies bake.

5. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

6. Roll the cookie dough into balls, about 1 Tablespoon of dough each, and place dough balls 2 inches apart on the baking sheets. If the cookie dough is too crumbly, keep rolling and working it with your hands. The warmth of your hands will help bring it together.

7. Bake the cookies until golden brown on the bottom edges and just barely browned on top, about 14-15 minutes.

8. Allow the cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack. Make sure cookies are cool to touch before dipping in icing.

9. Brown Butter Icing: Slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-6 minutes, the butter will begin browning and you’ll notice lightly browned specks begin to form and a nutty aroma. Once browned, remove from heat immediately and allow to cool for 5 minutes. (The butter will eventually solidify, so don’t let it sit too long.) After 5 minutes, whisk in the rest of the icing ingredients until smooth. Add more confectioners’ sugar for a thicker texture, if desired. Likewise, add more milk to thin out if needed.

10. Dip cookies in icing or drizzle on top. If coated lightly, the icing will set after 1-2 hours. Cover leftover iced cookies tightly and store at room temperature for 1 day or in the refrigerator for up to 1 week. Cookies without icing can sit covered at room temperature for up to 1 week.

• Strawberry Snacking Cake (courtesy of bonappetit.com)

Ingredients

• 8 oz. strawberries, hulled, thinly sliced lengthwise

• 1 cup plus 3 Tbsp. sugar, divided, plus more for pan

• Kosher salt

• ¾ cup extra-virgin olive oil, plus more for pan

• 1½ cups (180 g) all-purpose flour

• ½ cup (60 g) fine-grind cornmeal

• ½ tsp. baking powder

• ½ tsp. baking soda

• 3 large eggs

• 2 large egg yolks

• ½ cup plus 2 Tbsp. sour cream

• Finely grated zest of 2 lemons

• 3 Tbsp. fresh lemon juice

• 2 tsp. vanilla extract

• ½ cup strawberry jam (preferably Bonne Maman)

Directions

1. Preheat oven to 350°. Gently toss strawberries, 1 Tbsp. sugar, and a pinch of salt in a medium bowl. Let sit, stirring occasionally, until ready to use.

2. Grease a 13x9" pan with oil. Line with parchment paper, leaving an overhang on 2 long sides. Grease parchment with oil. Generously sprinkle pan and parchment with sugar, tilting to coat pan in an even layer; tap out excess.

3. Whisk flour, cornmeal, baking powder, baking soda, 1 cup sugar, and 1 tsp. salt in a medium bowl. Whisk eggs, egg yolks, sour cream, lemon zest, lemon juice, and vanilla in a large bowl until well combined. Add dry ingredients to sour cream mixture and whisk gently to combine. Using a spatula, gradually fold in ¾ cup oil until batter is smooth and homogenous with all of the oil incorporated.

4. Scrape batter into prepared pan and spread evenly. Using a small spoon, dollop jam onto surface. Using a butter knife or small offset spatula, gently swirl jam into batter. Arrange reserved strawberries on top of batter in even rows, touching at widest points. Sprinkle all over with remaining 2 Tbsp. sugar.

5. Bake cake until risen and deeply bronzed with no damp spots in the middle and a tester inserted into the center comes out clean, 40–45 minutes.

6. Do Ahead: Cake can be made 4 days ahead. Cover with foil and store at room temperature.

Enjoy!