Audrey Hepburn at a Paris cooking school
in the movie 'Sabrina'.
The recipe I'm following is pretty basic, no need to mess with a classic, and I'll serve it tonight with oyster crackers and pumpernickel bread.
Classic New England Clam Chowder
Makes 8 servings
4 slices bacon, diced
1 1/2 cups chopped onion
1 1/2 cups water
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
ground black pepper to taste
3 cups half-and-half
3 tablespoons butter
2 (10 ounce) cans minced clams
- Place diced bacon in large stock pot over medium-high heat.
- Cook until almost crisp; add onions, and cook 5 minutes.
- Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
- Pour in half-and-half, and add butter.
- Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup.
- Cook for about 5 minutes, or until heated through. Do not allow it to come to a boil.
I should not, in all fairness, implicate my other two sisters in our culinary chicanery. Actually they were too young back then but they eventually married and today are talented and inventive cooks. Food preparation might be in our genes: our great-aunts were cooks and domestics when they arrived on these shores from Ireland many years ago. My mother was great in the kitchen as well though truthfully most of our soups came from a can. I'd be remiss not to mention that there is a brother in our family and as far as I know he's not much of a cook. He did however marry well: my sister-in-law makes a mean sweet-potato casserole.
But it all ended well and our many years together as couples gives legitimacy to our original plan. I love it when a plan comes together.