2 minute read
Clam Chowder
The “Soups” section of the Big Green Notebook has the fewest recipes, which at first seemed strange to me because mom LOVED soup— making it, eating it, discovering new ones. So you’d think she’d gather soup recipes like she did scarves. But when I thought about it… what she loved about soup was how forgiving it is of invention. And there was nothing mom loved more than inventing a new recipe, even if it came out great and she’d forgotten to note what she did and “would never be able to duplicate it again.” So her soups tended to be inspired by something she’d eaten or seen on tv or on a menu or had described to her by someone. And that someone could be ANYONE—she talked to people wherever she went, so it could have been a “neat lady” she met on line at the grocery store. And then she’d come home and make some soup based on instinct. And you know what? Her soups were always, uniformly, without exception—AMAZING.
Surprisingly – or not, given the reasons above – she had no recipe for clam chowder! Clam chowder, a staple of her New England childhood, was her very favorite soup and one she made ever since I can remember. So it could be that she just had it memorized. I saw her make it so many times that I have many of the ingredients memorized too, but I got the proportions from one of her favorite cookbooks, The Williamsburg Cookbook. I hope she wouldn’t mind sharing credit.
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INGREDIENTS 12 large clams (make sure to use fresh clams!) ¼ lb bacon, chopped 2 medium onions, sliced 3 medium russet potatoes, cubed 1 c light cream 2 T flour Salt and pepper
DIRECTIONS Scrub clams and boil in enough water to cover. Remove clams from shells, making sure to save any juice, chop fine and reserve. Strain liquid and add enough water to make 6 cups. Set aside.
Fry bacon until crisp and brown. Turn down heat and add onions and potatoes seasoned with salt and pepper. Saute until the onions are translucent. Add clams and reserved liquid and simmer until potatoes are tender.
Mix flour in a little cold water and stir into chowder. Simmer until thickened. Add cream and heat until soup is hot. Adjust seasoning with additional salt and pepper.
32 | Sara’s Favorite Recipes
