New England Clam Chowder &
Matzo Ball Soup

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            FOOD FUNNY
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Jean B. of Forked River, New Jersey writes, "I'm sending this to people
who might be old enough to know who Gracie Allen was, and you younger
ones might get a kick out of it. She was the original 'dumb blonde.'"

Gracie Allen's Classic Recipe for Roast Beef

1 large roast of beef
1 small roast of beef

Set oven at 325 degrees. Take the two roasts and put them in the oven.
When the little one burns, the big one is done.

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            TODAY'S RECIPES
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New England clam chowder is a favorite of mine; I even like some
of the canned preparations. Nothing beats the homemade version
though, even if you can't get fresh clams. New Englanders swear
that the soup tastes better if allowed to sit at room temperature
for a couple of hours before serving, or overnight in the refrigerator.

New England Clam Chowder

3 dozen hard shell clams, shucked, with their juices reserved
(about 3 cups, 750 ml)
or 2 cups (500 ml) canned chopped clams
2 medium-sized potatoes, peeled and cut into 1/2-inch (1 cm)
dice (about 2 cups, 500 ml)
2 oz (50 g) salt pork or bacon, cut into 1/4-inch (5 mm) dice
1 cup (250 ml) finely chopped onions
2 cups (500 ml) milk
1/2 (125 ml) cup heavy cream
Salt and freshly ground black pepper to taste
4 tsp (20 ml) butter (optional)

If using fresh clams separate the soft part of the clams (stomach)
from the hard part surrounding it. Finely chop the hard part and set
aside, and slice each soft part in two and reserve separately.
Strain the clam liquor through two layers of cheesecloth and set
aside. If using canned clams, drain the clams in a fine sieve over
a bowl and reserve the liquid. In a large soup pot saute the salt
pork over low heat until crisp and they have rendered all their fat.
Remove and reserve. Add the onions to the fat remaining in the
pot and cook over moderate heat for about 5 minutes, until they
are translucent but not brown. Stir in the reserved clam liquor, the
finely chopped fresh clams (do not add canned clams at this point),
the milk, and the potatoes. Cover and simmer 10 to 15 minutes,
until the potatoes are tender. Stir in the reserved soft parts of the
clams (or the canned clams), the reserved salt pork or bacon, and
the cream, and simmer for an additional 3 minutes. Adjust the
seasoning with salt and pepper. Allow to rest off heat for one to
two hours, then reheat immediately before serving. Ladle into warm
bowls, and place a teaspoon (5 ml) of butter on top of each serving
(optional, but very traditional). Serves 4.

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According to Hollywood legend, when Marilyn Monroe was being
shown around New York City she was apparently served more
matzo ball soup than she cared for, prompting her to ask if any
other parts of the matzo are eaten. Naughty humor notwithstanding,
here is a classic delicatessen delicacy:

Matzo Ball Soup

6 cup (1.5 L) chicken stock
2 egg yolks
3 Tbs (45 ml) chicken fat (schmaltz)
3/4 cup (180 ml) matzo meal
Salt and freshly ground pepper to taste
2 Tbs (30 ml) finely chopped parsley (optional)
A grating of fresh nutmeg (optional)
2 egg whites, beaten until stiff

Bring the chicken stock to a simmer over moderate heat. Beat the egg
yolks and chicken fat together. Add 1/2 cup (125 ml) of the hot stock,
the matzo meal, salt, pepper, and optional parsley and nutmeg and mix
well. Fold in the beaten egg whites and refrigerate for 30 minutes. Form
into balls about 3/4 inch (2 cm) in diameter and drop into the simmering
stock. Simmer covered for 15 minutes. Serves 4 to 6.
Received on Tue Apr 17 08:13:44 2007