Ingredients
1 small yellow onion, peeled diced
2 tbsp butter
1 can minced clams (6 1/2 oz)
1 can cream-style corn (17 oz)
1 equal amt of milk (17 oz)
1 salt and pepper, to taste
1 tsp dried dill weed
Directions
Saute onion in butter until soft. Do not discolor. Combine other
ingredients and bring to a simmer. Simmer for 5 minutes and serve. Be
sure to add lots of freshly ground pepper.
Servings: 4 servings
Clam & Corn Chowder Recipe brought to you by Recipe Ideas
Categories: Corn; Fish; Seafood; Soup
The History of Recipes
Transcribed cooking instructions as a concept can be traced way back into the distant past, in fact as far into history as the ancient Egyptians, and possibly even further. Interesting though that maybe, in the main part, these ancient recipes were just basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe found, according to academics is a collection of ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. During the time of the Romans a man called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the Roman cooks made use of a good variety of herbs and spices, including some that we all recognise like thyme, rue and parsley. Moving our culinary historical trip onwards, there are some books which date from the 1300s - a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, they are not about the indian curry that is served today, but rather recipes for the types of food on the menus of the rich and powerful of the period. Later, in the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from the holy land, such as rosemary and coriander. The introduction of these new culinary ideas created an explosion in recipe manuscripts, most of which are kept safe in private cookery archives. During the following few hundred years, the upper-class families of Europe competed to serve the most exotic banquets, and consequentially cooks and their recipe collections became highly prized. However, it wasn`t until the 19th century that fine cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and publishing recipes to help cooks of their time. By the time we get to the 1900s, cooking books are highly popular mostly due to better eduction, more spare time and disposable income. The arrival of television brings us TV cooks and the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Clam & Corn Chowder recipe.
