Clam Chowder (Uncle Larry’s)

Clam Chowder (Uncle Larry’s)
Description: This is the classic Chesapeake Bay Clam Chowder….simple, but good
Larry Ashe
Ingredients:
40 clams **
25 potatoes
5 onions
1 whole stalk celery (Optional)
water
Salt and pepper to taste
½ pound fat back
(Use no milk)
Directions:
Peel and cube potatoes about potato salad size.
Chop onion, celery and place in kettle of water.
Add salt and pepper to taste.
Simmer an hour and a half or until veggies are done.
Clam Gathering and Shucking:
Go down to the beach and gather 40 or so clams. (If you can’t, get them live at a fish market or butcher shop. They will be expensive.) **
Scrub off all the outside to get rid of sand and other bad stuff. If clam shells are open, they are bad.
Freeze. Remove frozen clams from freezer. When they unthaw the shells will pop open and they will be easier to open with a shucking knife.
Reserve the juice and remove the meat. It will have to be cut from the shell. Grind up the clam meat with a meat grinder of chop up finely.
When the veggies are done in the pot, add the ground/chopped clams and their juices.
Cook until clams are cooked and chowder is well-seasoned with the clam flavor.
**Larry buys frozen clams, already shucked and ground--just drop block of frozen clams in with potatoes. Bring to boil, then simmer for 30 minutes.)
Cream of Asparagus Soup
Just a little onion, celery and basil are all that is needed to show off fresh asparagus in this luxurious, simple cream soup. It is also excellent served chilled, in which case be sure to add a little more salt and pepper to taste before serving.
Marsha Jones
Ingredients:
¼ cup (2 oz/60 g) unsalted butter
1 mild onion, finely chopped
1 celery stalk with leaves, finely chopped
4 cups (32 fl oz/l l) chicken stock or vegetable stock
3 lb (1.5 kg) asparagus, trimmed and cut into 1-inch (2.5-cm) pieces, tips reserved
2 baking potatoes, peeled and cut into
1-inch (2.5-cm) chunks
2 Tablespoons finely chopped fresh basil or 1 teaspoon dried basil
2 cups (16 fl oz/500 ml) heavy (double) cream
salt and white pepper
Directions:
In a large saucepan melt the butter over low to medium heat. Add the onion and celery and sauté until translucent, 2—3 minutes.
Add the stock, all the asparagus stalks and about two-thirds of the tips, the potatoes and basil.
Raise the heat and bring to a boil, skimming away any froth from the surface.
Reduce the heat, cover and simmer gently until the vegetables are tender, about 20 minutes.
In small batches, purée the soup in a food mill.
Or use a food processor fitted with the metal blade or a blender, taking care to avoid splattering.
If you use a processor or blender, force the purée through a strainer with a wooden spoon to remove any fibers.
Return the purée to the pan.
Stir in the cream, season to taste with salt and white pepper, and warm over low heat.
Meanwhile, bring a small saucepan filled with water to a boil. Lightly salt the water and add the reserved asparagus tips. Cook just until tender-cusp, 3—4 minutes.
Drain well.
Spoon the soup into warmed bowls and garnish with the asparagus tips.
Cream of Broccoli with Aged Cheddar Broccoli Soup
Try cauliflower in place of broccoli and saute some chopped bacon along with chopped onion.
Jimmy Jones
Ingredients:
1 1/2 pounds broccoli trimmed and tough stems peeled
2 Tablespoons unsalted butter
1 yellow onion finely chopped
1/4 cup all-purpose flour
5 cups chicken or vegetable stock
1/2 teaspoon dried thyme
1 Tablespoon lemon juice
2 cups milk
1/2 pound aged sharp cheddar cheese, shredded
Salt
White pepper
Instructions:
Reserve 1/2 cup small florets from the broccoli
Coarsely chop the remaining broccoli and set aside.
In large saucepan melt butter over medium heat. Add onion and sauté until it begins to brown, 5-7 minutes. Sprinkle in the flour and sauté, stirring for about one minute or more. Whisking continuously, slowly pour in the stock. Add chopped broccoli, thyme, and lemon juice. Bring to boil. Reduce the heat to low, cover and simmer until broccoli is very tender, about 20 minutes.
About 5 minutes before the broccoli is done, bring a saucepan filled with water to a boil and lightly salt the water. Add the reserved florets and simmer until tender--crisp, 3-5 minutes. Drain and Keep warm.
In small batches, puree the soup in a food mill, a food processor fitted with a metal blade or in a blender, taking care to avoid splattering. Return the puree to the pan, stir in the milk and bring to a simmer over low heat.
Reserve a small handful of cheese. Sprinkle the rest into the soup. Stir over low heat until cheese melts and blends in. Season to taste with salt and pepper. Ladle the warmed bowls and garnished with the slightly cooked broccoli florets and reserved cheese.