Music: What Would You do with a Drunken Sailor? – Pete Seeger
Hi…We took another break, as you likely noticed, but now we’re back. Let’s just say I lost some teeth…;)
This weekend we celebrated James’ birthday with a (slightly) nautical themed party. We listened to sea shanties and served two different clam chowders, oysters and many types of cheddar…a meal fit for a 19th century whaler from Nantucket. We also were lucky enough to do a sampling (or rather we had a keg of) our friend’s homemade beer (and we’ll have a post regarding that later!). William’s Brew, Jamisonian IPA, was a real treat. After sampling all our treats we made our way over to The Gowanus Yacht Club to celebrate with friends. It was a wonderful party and thank you to all of you who made it so special. I’ll post the New England Clam Chowder on Friday but for now, here’s to Manhattan.
What you’ll need: (This is an Emeril recipe that I played with)4 cans of clams in juice (we used this). You can steam quahogs or cherrystone’s for this and reserve the liquid but it’s much easier if you can just find canned clams 4 jars of clam juice
4 slices of hickory smoked bacon 2 cups finely chopped onion 1 cup finely chopped celery 1/2 cup chopped bell pepper 3/4 cup diced carrot 2 cloves of minced garlic 3 bay leaves 1 1/2 teaspoons dried oregano leaves 4 sprigs fresh thyme 1/2 teaspoon crushed red pepper 4 red potatoes, cubed 1 cup chicken stock 1 28-ounce can chopped tomatoes, 1/4 cup chopped parsley leaves Freshly ground black pepper and Salt
- In a large heavy pot add bacon and render until golden and crispy.
- Remove bacon from pot and add onions, celery, bell pepper and carrots to fat and cook for 10 minutes, until vegetables are softened over medium heat.
- Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes.
- Increase heat to high and add potatoes, clam juice, juice from canned clams and chicken stock and bring to a boil, covered.
- Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat.
- Add tomatoes and continue to cook for 10 to 15 minutes.
- Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt.
- Allow chowder to sit for 1 hour to allow flavors to meld, then reheat slowly over low heat.