When planning the menu for a going away party, there are several options. You can feature the honoree's favorite dishes, make the dishes that are native to the town she is leaving or the town she is moving to, or simply serve a delicious and comforting meal. In my case, I decided to combine these ideas.
Kara's favorite appetizer, artichoke dip with pita chips, will await the arrival of the guests. Grilled three cheese triangles, cooked on the outdoor grill, are classically nostalgic and so tasty guests will be begging for more.
The entree will be a New England favorite, a clam boil filled with seafood, corn, potatoes, and sausages. To take a look at these mouth-watering recipes, read more.
2 slices white bread Makes 4 triangles. 2 cans (14 ounces each) artichoke hearts in water, rinsed, drained, and coarsely chopped Serves 8. For herb and garlic butter: Serves 6.
Grated Gruyère, fontina and mozzarella cheese
1/2 cup light mayonnaise
1/4 cup plus 1 tablespoon grated Parmesan cheese
1 tablespoon fresh lemon juice
1 garlic clove, coarsely chopped
1 scallion, minced, plus more for garnish
Crudites (such as raw pepper wedges) or whole-wheat pita chips, for serving
1 cup (2 sticks) butter, room temperature
3 large garlic cloves, finely chopped
1 teaspoon dried oregano
1 teaspoon dried basil
For vegetables, sausages, and seafood:
6 dozen littleneck clams, scrubbed
1/4 cup yellow cornmeal
2 celery stalks, cut crosswise in half
6 large fresh parsley sprigs
6 fresh thyme sprigs
2 small dried bay leaves
1/4 teaspoon whole black peppercorns
3 1 1/2-pound live lobsters
12 small (about 2-inch-diameter) red-skinned potatoes, scrubbed
6 small onions, peeled
1 1/2 pounds fully cooked smoked sausages (such as kielbasa or andouille sausage), cut into 6 portions
6 ears of corn, husked
Chopped fresh parsley
2 slices white bread
Makes 4 triangles.
2 cans (14 ounces each) artichoke hearts in water, rinsed, drained, and coarsely chopped
For herb and garlic butter: