The Evil Inside

NEW ENGLAND CLAM CHOWDER

Serves 6.

Ingredients

3 tbsp butter (or substitute, if you choose; salt-free is fine)

1 medium onion, finely diced

2 celery stalks, sliced into ¼-inch pieces

3 tbsp all-purpose flour

2 cups chicken stock (Are you an almost-vegetarian who eats fish? Use vegetable stock)

2 cans chopped clams in juice

1 cup heavy cream 1

lb potatoes, cut into ½-inch cubes (Tip: buy potatoes that would taste delicious in baked form)

1 bay leaf

Salt and pepper to taste

Directions

Using a large pot, heat the butter without burning or scalding over a medium-high heat. Add the onions and celery and sauté. Carefully add in the flour and stir for consistency. Add the stock and the juice from the cans of chopped clams. When the mixture is thoroughly combined, add the potatoes and the bay leaves. Keep stirring while you bring the mixture to a simmer, and then heat on a lower temperature for about twenty minutes. Add the clams and salt and pepper to taste, and cook for another two to five minutes, keeping the clams firm. Add an extra touch with homemade croutons! Take an old baguette, French or Italian bread, and cube the pieces. Sauté in two tablespoons of butter, substitute or olive oil. Add seasoning to taste, such as garlic powder, pepper and salt. When they are crispy and dry, serve on the soup.

Garnish with a sprig of fresh parsley, or…serve in a bread bowl!

My personal favorite dish when I arrive in New England is baked scrod. Start out with fresh fish! Or purchase filets from a company known for expert freezing.