Subject: Manhattan Clam Chowder
From: Unicorn (unicorn@indenial.com)
Date: Tue Sep 10 2002 - 06:18:25 EDT
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FOOD FUNNY
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Here's a good one sent to us by reader "NrthWind":
A traveler was stumbling through the desert, desperate for water, then
he saw something, far off in the distance. Hoping to find water, he
walked towards the image, only to find a little old peddler sitting at
a card table with a bunch of neckties laid out. The parched wanderer
asked, "Please, I'm dying of thirst, can I have some water?"
The man replied, "I don't have any water, but why don't you buy a tie?
Here's one that goes nicely with your clothes."
The desperate man shouted, "I don't want a tie, you idiot, I need
water!"
"OK, don't buy a tie. But to show you what a nice guy I am, I'll tell
you that over that hill there, about 5 miles, is a nice restaurant.
Walk that way, they'll give you all the water you want." The man
thanked the peddler and walked away towards the hill and eventually
disappeared out of sight. Three hours later he returned.
The man at the card table asked, "I told you, about 5 miles over that
hill. Couldn't you find it?"
"I found it all right. They wouldn't let me in without a tie."
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TODAY'S RECIPE
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No one knows why tomato-based clam chowder is called Manhattan clam
chowder, especially since it was first documented in Rhode Island in
the 1830s. By coincidence, the readers of the PLUS edition have its
more traditional cream-based version as today's Bonus Recipe.
Manhattan Clam Chowder
2 oz (50 g) salt pork, cut into 1/4-inch (5 mm) dice
2 cups (500 ml) chopped clams, fresh or canned
2 cups (500 ml) water
1 cup (250 ml) clam liquor reserved from the
fresh clams, or clam juice
6 tomatoes, peeled, seeded, and chopped
2 potatoes, peeled and cut into 1/2-inch (1 cm) dice
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
1 green bell pepper (capsicum), chopped
1/4 cup (60 ml) tomato paste
1 bay (laurel) leaf
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)
Brown the salt pork in a skillet over moderate heat until golden.
Drain on paper towels and combine with the remaining ingredients in a
large saucepan. Bring to a boil over moderate heat, reduce the heat
and simmer covered for 2 hours. The taste improves if refrigerated
overnight. Serves 4 to 6.
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