Ingredients
24 clams
3 cup water
1/2 lb pork, diced
3 tbsp butter
1 onion, sliced
3 potatoes, diced
1 3/4 cup half & half
1 tbsp soy sauce
2 cloves garlic, crushed
1 tsp basil
1 tsp parsley
1 tsp thyme
Directions
Combine clams, their liquid and water; bring to a boil. Drain clams,
reserving liquid. Remove clams from shells; chop meat; set aside. In
butter, fry pork with onions, until onions are clear. Add potatoes and
liquid from clams; simmer 20 minutes. Stir in half & half,
seasonings, and clams. Heat through. Serve hot.
Servings: 6 servings
Clam Chowder~ New En-Gland Style Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Soup
The History of Recipes
Historians have tracked the existence of recipes back into history, at least as far back into recorded history as the early Egyptians, and possibly even further than that. Interesting though that maybe, generally, these early records were just very simple hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe discovered, according to experts is a collection of tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. During the time of the Roman Empire a roman called Apicius created a few scripts describing recipes cooked by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, something we still use today. Aspicius also informs us how the cooks of his times were skilled in the use of many different herbs, including some familiar names for example thyme, rue and dill. As our culinary historical trip moves on a few more years we find a couple of interesting recipe books from the fourteenth century : a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the curry that is familiar to us all today, but rather descriptions of the types of food served to the rich and wealthy people of that time. In the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from the holy lands, including spices like parsley, basil and rosemary. The introduction of these new foods and spices prompted a surge in manuscripts on cooking, most of which are now in private collections. Over the following few hundred years, the families of Europe competed with each other to lay on the best banquets, and consequentially the best chefs and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, verifying, and writing down recipes common in their social group. By the arrival of the 20th century, cookbooks were in high demand, due to better eduction, people having increased spare time and disposable income. The introduction of television gave us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Clam Chowder~ New En Gland Style recipe.
