Subject: Cream of Clam Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Feb 27 2001 - 18:55:39 EST
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F O O D F U N N Y
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Reader Jeanann Leone writes, "A friend of mine recently told me a true
food funny that I thought your readers would enjoy."
My friend's nephew was telling the family about the fun he had at
Medieval Times which is a theme show/dinner theater franchise that
centers around the antics of jousting knights. Anyone who has
attended any of these shows knows that they often serve Cornish game
hens as part of the dinner menu. Of course the 7-year-old nephew was
not familiar with the name of this gastronomical delight. He told his
family "You get to see all these great horses and the knights fight
and then you get to eat a teenage chicken!"
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T O D A Y ' S R E C I P E
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This recipe is another example of Irma Rombauer's genius for combining
a few inexpensive, readily available ingredients into unusual and
mouth-watering concoctions.
All recipes this week are adapted from "The Joy of Cooking," by Irma
S. Rombauer, Simon and Schuster Inc., 1931, which is available in
facsimile edition from Amazon.com at:
http://www.amazon.com/exec/obidos/ASIN/0684833581/worldwiderecipes
Cream of Clam Soup
1 Tbs (15 ml) butter
1 cup (250 ml) bottled clam juice
1 cup (250 ml) canned clams with their liquid
1 cup (250 ml) heavy cream or half-and-half
2 cups (500 ml) milk
Salt and freshly ground pepper to taste
Paprika for garnish
Combine the butter, clam juice, clams, cream, and milk in a saucepan
and bring almost to a boil over moderate heat. Season with salt and
pepper and serve garnished with a sprinkle of paprika. Serves 4 to 6.
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