The Soup Book by Louis P. De Gouy

Author:Louis P. De Gouy [Gouy, Louis P. De]
Language: eng
Format: epub
ISBN: 9780486144498
Publisher: Dover Publications
Published: 2012-10-10T21:00:00+00:00

CLAM CHOWDER I

[502]

New England manner

“Take a dozen clams and one small onion,” says a certain undeservedly popular cook book, taking the name of clam chowder in vain. A dozen clams, indeed! Take 3 dozen good tightly closed clams, if your family is a small one. Then take 3 large onions and pound of the finest fat salt pork. Cut the pork into half-inch dice, and brown slowly in an iron skillet; then slice the onions thinly into the pork fat, and let them turn to golden brown rings. Meanwhile, wash the live clams, using a brush to get rid of all sand, and heat them slowly in a pan till the shells open. Save the juice, cut the coarse membrane, then chop half of the clams, not too finely, and keep the rest whole. Put the pork, onions, clam juice, and a quart of boiling water in a soup kettle. Add 3 peeled large tomatoes; 1 bunch of leeks, cut fine; 2 stalks of celery, thinly sliced; 2 young carrots, scraped and diced small; 1 tablespoon of chopped parsley; a generous pinch of thyme leaves; 2 bay leaves; 1 teaspoon of salt; ½ teaspoon of freshly ground black pepper; and a slight grating of nutmeg. Let the mixture boil up smartly, then reduce to the simmering point, and put in 2 large potatoes cut in neat small dices. Prepare a roux by browning 1 tablespoon of flour in 1½ tablespoons of butter, and make it creamy and smooth by stirring in a little broth from the kettle before the potatoes begin to soften. Simmer slowly until the potatoes are just right, then stir in the roux and 2 pilot biscuits, coarsely crumbled, and add ½ generous teaspoon of Worcestershire sauce and a dash of Tabasco sauce.

Sit down and enjoy religiously the real, original New England clam chowder.

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