Ingredients
6 celery stalks, cut longways
2 onions, medium peeled & chop
2 tbsp butter
1 qt chicken stock, (berta's)
1 black pepper, ground, add to
1/2 tsp thyme, leaves, not ground (u
1 1/2 lb potatoes, diced, skin left o
9 tbsp butter
1/2 cup flour
1 qt half & half
1 qt whole clams, course chopped
2 cams, canned, gortons, 6 1/2
1/4 cup sherry
1/4 cup parsley, chopped for garnish
Directions
Saute celery & onions in 2T of butter for 10 minutes until opaque.
Add to chicken stock. Add the juice only from the clams reserving the
meat. Bring to a heavy simmer and add pepper and thyme. Add the
potatoes skin on and simmer until cooked but still firm. While the
potatoes are cooking in the soup, warm the milk. Make a roux with the
butter & flour and when cooked, add to the milk off heat. Stir and
return to the heat and stir until thickened. Set aside. When the
potatoes are just tender, add the clam meat, cook for 2 minutes then
add the milk sauce. Simmer for 8 minutes then add the sherry. Simmer
for 2 minutes more, garnish w/ parsley and serve. From the collection
of Chuck Rippel Source: The Collection of Chuck Ripple
Servings: 6 servings
Chuck's Clam Chowder Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Soup
The History of Recipes
Written cooking instructions as an idea can be tracked far back into antiquity, in fact as far into history as ancient Egypt, and quite possibly further than that. In practice though, mostly, these early records were just very basic hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to historians are some stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Later on, in The time of the romans 25BC a roman called Apicius wrote some documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Additionally, he tells us how the ancient Romans were skilled in the use of many different aromatic flavors, including a few that will be familiar to modern chefs like bay, fennel and asafoetida. Over the succeeding few centuries, the powerful and wealthy houses strove to serve up the most exotic meals, and because of this the best cooks and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s the formal cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, trying out, and publishing recipes to help cooks of their time. When we get to the 20th century, cook books are greatly in demand mostly due to higher levels of literacy, people having increased free time and having more money. |
We hope you enjoy this Chuck's Clam Chowder recipe.
