Subject: Delmarva Clam Chowder
From: Unicorn (unicorn@indenial.com)
Date: Sun Feb 02 2003 - 20:16:33 EST
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FOOD FUNNY
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Crystal Roy writes, "A recent Food Funny reminded me of something that
occurred when my son was in the early elementary grades. Some friends
had been visiting us for a few days. The father of the family was a
minister and on their last evening asked my son if he'd like to say
the blessing. Rob accepted the offer enthusiastically, and I waited
with considerable anticipation, since I'm not religious and Rob's only
experience with saying grace before meals had been the past few days.
There was a pregnant pause as Rob looked for something appropriately
weighty to say. Then he began, "I pledge allegiance to the flag..."
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TODAY'S RECIPE
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For those not familiar with the word, "Delmarva" describes the area
surrounding the District of Columbia and is a contraction of Delaware,
Maryland, and Virginia. Here is how they make clam chowder around
here:
Delmarva Clam Chowder
4 thick slices bacon, diced
1 rib celery, finely chopped
1/2 medium onion, finely chopped
1 jalapeno pepper, seeded and finely chopped, or to taste
1 Tbs (15 ml) all-purpose flour
2 cups (500 ml) bottled clam juice
2 cups (500 ml) water
2 tsp (10 ml) clam base* (optional)
1-2 medium potatoes, peeled and diced
4 oz (110 g) canned clams
2 oz (55 g) chopped pimientos
1 tsp (5 ml) dried thyme
1/2 tsp (2 ml) dried rosemary
1 cup (250 ml) heavy cream, half-and-half, or milk
*Available from Soupbase.com at http://www.soupbase.com
Saute the bacon in a large pot over moderate heat until lightly
browned. Add the celery, onion, and jalapeno pepper and saute for
about 5 minutes. Stir in the flour and cook for 5 minutes. Add the
clam juice, water, and optional clam base and bring to a boil,
stirring occasionally. Add the potatoes, clams, pimientos, and herbs
and simmer covered for 20 minutes. Remove from the heat and stir in
the cream. Serves 4 to 6.
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