talmy@randvax.UUCP (Shel Talmy) (02/01/86)
This recipe for clam chowder & the following one for Haitian chicken, are ones that my wife & I have evolved over a period of time---enjoy. CLAM CHOWDER 8 slices bacon, diced 4 cloves garlic, minced 1 onion, finely chopped 1/2 green bell pepper, diced 1 cup celery chopped 1 bay leaf 3 cans chicken broth 3 cans chopped clams, drained, reserve 1 cup clam juice 1 tsp. Worcestershire sauce dash Tabasco sauce 1/4 tsp. thyme salt and pepper to taste 1 1/2 potatoes, peeled and diced 1/3 cup butter 1/2 cup flour 2 cups half & half 1 ear fresh corn, kernels cut from cob Fry bacon in skillet over medium heat until almost done. Add garlic and onion, sauting briefly. Add celery, bell pepper and bay leaf and continue cooking until vegetables are tender but still crunchy. Drain and discard all but 1 tablespoon of bacon fat and place in soup pot. Add chicken broth, clam juice, Tabasco, Worcestershire, thyme and diced potatoes. Bring to a boil and then lower heat simmering until potatoes are just tender. In skillet melt butter. Add flour, blending well. Cook for 2 minutes, but do not allow to brown. Add to soup, stirring constantly to avoid lumps. Add half & half and corn kernels and stir frequently until thickened. Stir in clams, salt and pepper and allow the clams to heat through. Serves 4 to 6