New England Dinner

I generally cook about once a week, if that, but when I do, I like to make it memorable.  So I thought it would be nice to make Clam Chowder since soup is so nourishing on a cold rainy day. 

I decided to make New England Clam Chowder instead of Manhattan style, knowing that my dad, a native Rhode Islander, would probably come back to haunt me!   New Englanders have a true rivalry about which chowder is best.  Here's a bit of background on the issued of Manhattan vs New England chowders.  But I decided to take that chance anyhow.  To complement my chowder, I also made clam cakes.

I remember clam cakes as a child when we visited New England every couple years.  I recall seeing roadside stands, or clam shacks,  selling clam cakes, chowder, and lemonade, usually nothing else.  I remember we would often stop at a clam shack for a salty order of clamcakes when we were out and about and got hungry.  This was before the days of fast food chains around every corner.  

Since we didn't live in Rhode Island, my mom perfected a recipe early on so we could continue to enjoy them at home.   I've included it here:

 

NEW ENGLAND CLAMCAKES

2 c flour
1 1/2 t salt
1/2 t sugar
1T baking powder

Sift all the above into a bowl.
Mix 1 can (6 oz) including broth with enough milk to make 1 1/4 cups.  Stir 1 unbeaten egg and the clam and milk mixture into the flour until it is thick.  Drop batter by tablespoon into hot fat to deep fry.  Turn to brown both sides.  When brown, lift out and drain.  Sprinkle with salt if desired while still hot.  Makes about 2-3 dozen. 

Oh, and did I mention I'm highly allergic to the iodine in shellfish, some more than others?  Delicious as it was, I'm paying the price.  I'll be fine tomorrow.

My Version of Potato Leek Corn Soup

I rarely follow a recipe verbatum. I always take out a couple books at once and spread them out before me when I want to cook. I'm not much for inventing recipes as modifying from several sources. I start out with an idea of what I want to make, get out my books, sometimes check online, compare, then go.




Today I had fresh corn on the cob and leeks. I would have just made my traditional potato and leek soup, but I had this corn, 30 ears of it. I blanched and froze most of it, but left out 5 ears to make soup. I thought corn chowder sounds good, but hey, I have these nice-looking leeks too. So I pulled out my standard reference, Joy of Cooking, and my soup book, Soup, A Way of Life by Barbara Kafka. I compared recipes for corn chowder which had similar ingredients. This is my version of Potato Leek and Corn Chowder. Amounts are estimated, as you can add or subtract the amount of ingredients to suit you:

Ingredients:
3-4 leeks, white and some green
4 potatoes
1/4 c salt pork or bacon (optional)
celery - 2 stalks
green pepper
salt
paprika
bay leaf
2 c milk
fresh corn - 3 or 4 ears (you can substitute canned or frozen)
fresh parsley

Prep:
Dice 1/2 green pepper and a couple stalks of celery
Slice leeks (white part and some green) and place in bowl of cold water, separating the rings to rinse. Lift out gently and drain, leaving dirt on the bottom of the bowl
Peel and dice potatoes, maybe 3 or 4 cups, 1/2" cubes
Dice 1/4 cup of salt pork (you can use bacon, or leave it out for a vegetarian soup)

Now for the fun part:
Saute the salt port until browned and crispy in a hot pan. This takes about 10 minutes to release the oils into the pan.
Add the leeks, celery and green pepper and continue browning. Cook off any water that collects.



Add the potatoes, 3 cups water, salt, paprika and a bay leaf. Simmer until potatoes are soft, about 10 minutes.
Turn off the heat and hand mash the mixture in the pot. The potatoes will thicken the soup. It will be lumpy.




Add the corn and 2 c hot milk. Simmer until corn is cooked through.



Add fresh chopped parsley and season with salt if desired.

Serve with a sprig of fresh parsley. Voila! It was filling and delicious!