My favorite clam chowder : Rhode Island style

In the spring I decided to try the NYTimes recipes for clam chowder.

My favorite of the three was Rhode Island style that dispenses with cream or the crushed tomatoes.

I like the clear broth with the combination of vermouth, thyme and bay leaf.

I diverge from the NYTimes recipe using dry vermouth and have substituted lobster juice instead of clam juice which I find a very good stand in.

Lad Na with broccoli, bamboo shoots and tofu

Lad Na is another Thai dish staple.

I almost always prepare it with broccoli, bamboo shoots and tofu.

The prep and cook time is about an hour.

Ingredient list:

8 to 12 ounces wide flat noodles
dark soy sauce (gives the noodles a molasses taste)
3-8 cloves of minced garlic
bean curd sauce
2-3 heads of broccoli
1 can of bamboo shoots
2-5 tablespoons fish sauce
2-5 tablespoons light soy sauce
2 tablespoons mountain sun sauce

Here is the completed dish