New England Clam Chowder

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             FOOD FUNNY
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Here's a cute one from Rosemary Zwick:

Some time ago, there was this artist who worked from a studio in his
home. He specialized in nudes and had been working on what he thought
would be a masterpiece for several months. As usual, his model reported
and after exchanging the usual greetings and small talk, she began to undress for the day's work.

He told her not to bother, that he felt pretty bad with a cold he had
been fighting. He added that he would pay her for the day but that she
could just go home; he just wanted some hot tea and toast and then, off
to bed. The model said "Oh, please, let me fix it for you. It's the least I can do."

He agreed and told her to fix herself a cup too. They were sitting in
the living room just exchanging small talk and enjoying their tea and
toast when he heard the front door open and close, then some familiar
footsteps. "Oh my God!" he whispered loudly, "It's my wife! Quick! Take all your clothes off!"

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             TODAY'S RECIPE
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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.
Received on Mon Oct 20 21:29:26 2008