SOUP
{}Boston Clam Chowder
(Not Boston)
Contributed by Bruce Jenkins
Servings: 10-12
This recipe is easier for two people to make. Good for a party. Don't say I didn't warn you.
Ingredients
2 Dozen Fresh Large Clams (or 3 dozen small guys),
add oysters if you wish
3-4 large leeks
A mess of Fresh Ginger Root
Fresh Tumeric Root, optional
1 stick of Danish or Irish Butter
4 tablespoons fresh olive oil
4 Large Cloves Garlic (or more, depending upon how you like your
breath)
One large red or a Visalia onion
1/2 Gallon coconut milk
One can coconut milk, sweet
32 Ounces chicken, or vegetable stock
3-4 Ears of fresh corn
3 Large Carrots, diced
1 bunch fresh cilantro
keep aside in case your consumers have the weird cilantro gene that
makes it taste like soap
1 bunch fresh parsley
1 small Jalapeno or Habanero pepper, or less, to taste
2 Sweet red, orange or yellow peppers
I made it up for a chowdah cookoff and I think
it won, although with a rather small
competitive field.
Method
1. Dice the onion and start it sautéing in a very large pot; after it has
started add the crushed garlic.
2. When the onions have sautéed to make them almost translucent
add the coconut milk and broth (chicken or veggie).
3. Slice the leeks into slices approximately 2pi mm thick, add them to
the pot.
4. Shave up as much ginger and numeric root as you wish and add it
to the pot.
5. Add the whole stick of butter to the pot.
6. Let the whole pot simmer, don't boil it - would you like to be
parboiled?
7. While this is going on, a pot of water that you have been boiling is
now ready to accept the clams. Make sure you get consent first
before boiling the clams, there should be a field on Epic.
8. The clams should be cooked only long enough to see them open.
9. Once the clams are open rescue them from the boiling water, and
have your sous chef chop them into clam-chowder-sized pieces.
10.Add the diced carrots to the main chowdah pot.
11.Chop the peppers and add them to the chowdah pot.
12.Add the chopped clams to the chowder pot.
13.Let the thing simmer for a little. Add the parsley.
14.Add the jalapeño pepper.
15.Five minutes before you are ready to serve, add the corn that has
been shaved off the ears.
16.Serve with a bowl of cilantro as a garnish for those who still like to
dream.
Photo by Laura Gee
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