Rhode Island Clam Chowder

_________________________________________________

                            FOOD FUNNY
_________________________________________________

Thanks to Rosemary Zwick for this rhyming food funny:

Celery, raw,
Develops the jaw.
But celery, stewed,
Is quietly chewed.

- Ogden Nash

__________________________________________________

                            TODAY'S RECIPE
__________________________________________________

Most of my American readers are familiar with New England
clam chowder (sometimes called Boston clam chowder) with
its milk or cream base, and Manhattan clam chowder that is
distinguished by the addition of tomatoes. I suspect that not
everyone is familiar with the Rhode Island version which
eschews both milk and tomatoes in favor of a clear broth. As
with other forms of clam chowder, enthusiasts insist it is
better if allowed to sit for several hours or overnight before reheating
and serving.

Rhode Island 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 oz (50 g) salt pork or bacon, cut into 1/4 inch (5 mm) dice
1 cup (250 ml) finely chopped onions
2-3 cups (500-750 ml) fish stock, bottled clam juice, or chicken stock,
or combination of these
2 medium-sized potatoes, peeled and cut into 1/2-inch (1 cm) dice (about
2 cups, 500 ml)
Salt and freshly ground black pepper to taste

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. 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 fish stock, 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 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.
Serves 4 to 6.
Received on Fri Jan 7 09:23:25 2011