A new fish market opened locally, and the clams were lively and plump, so I
decided to buy a bunch of them and make clam chowder. I followed the recipe
for Mo's chowder; "Mo's" is an Oregon chain of chowder houses. I'm giving
the recipe below, but I only made a quarter of it tonight.

I made popovers to accompany the chowder, along with a tossed salad (leaf
lettuce, paper-thin slices of celery, dried cranberries, toasted almonds,
and a yogurt-blue-cheese dressing).

Since I already had the oven fired up for the popovers, I made a French
dessert called "clafoutis." It's made by creating a kind of pancake batter,
pouring it into a baking dish, evenly distributing cherries all over it
(they sink in about halfway), baking it, and then sprinkling it with
powdered sugar. It's typically served with cream, and leftovers are awesome
for breakfast.

MO'S CLAM CHOWDER

1 lb. Bacon, diced
Salt and pepper
1/4 lb smoked ham, diced
6 cups minced clams, drained
6 cups chopped onions
1/4 cup all-purpose flour
5 cups water
6 cups whole milk
12 cups diced potatoes
Butter and paprika

Serves 12-14

Saute bacon and ham together, add onions and saute until limp. Set this
mixture aside, but do not drain.

In 5 cups of water, add potatoes, salt, pepper and any collected clam juice.
Cook until potatoes are tender. Set aside and do not drain.

To the bacon, ham and onion mixture add the flour and make a roux. Mix the
roux into the potato mixture, bring to a boil. Stir down when the boiling
point is reached and add the milk and clams.

Do not allow the chowder to boil again once the milk is added. Garnish with
a dollop of butter and add a dash of paprika.


Bob

Rodney quipped and asked:

> I trust the clams were less lively after you minced them. :-)
>
> What kind of clams did you use?

I think you're asking the clam species, and I didn't know the answer to that
question. But a little research informs me that they were common littleneck
clams. There's a picture at www.dfg.ca.gov/mrd/status/littleneck_clams.pdf.

Bob

On 21 Jan 2005 02:21:03 -0600, "Bob"
> wrote:

> A new fish market opened locally, and the clams were lively and plump, so I
> decided to buy a bunch of them and make clam chowder. I followed the recipe
> for Mo's chowder; "Mo's" is an Oregon chain of chowder houses. I'm giving
> the recipe below, but I only made a quarter of it tonight.
>
> I made popovers to accompany the chowder, along with a tossed salad (leaf
> lettuce, paper-thin slices of celery, dried cranberries, toasted almonds,
> and a yogurt-blue-cheese dressing).
>
> Since I already had the oven fired up for the popovers, I made a French
> dessert called "clafoutis." It's made by creating a kind of pancake batter,
> pouring it into a baking dish, evenly distributing cherries all over it
> (they sink in about halfway), baking it, and then sprinkling it with
> powdered sugar. It's typically served with cream, and leftovers are awesome
> for breakfast.
>

I'm surprised you served clafoutis and popovers in the same
meal! IMO: Clafoutis has a texture similar to yorkshire
pudding.

In a recent thread, most posters thought popovers resembled
Yorkshire Pudding, but I don't think that's the case.
Personally I think popovers are lighter and more breadlike,
but I appear to be a lone voice crying out in the darkness.



sf

On 21 Jan 2005 23:47:04 -0600, "Bob" >
wrote:

>Rodney quipped and asked:
>
>> I trust the clams were less lively after you minced them. :-)
>>
>> What kind of clams did you use?
>
>I think you're asking the clam species, and I didn't know the answer to that
>question. But a little research informs me that they were common littleneck
>clams. There's a picture at www.dfg.ca.gov/mrd/status/littleneck_clams.pdf.
>
>Bob
>
Thanks. That is what I usually use here in NYC to make soup. I say
soup, not chowder because I serve them in their shells in the soup
bowls.

I didn't know they grew in the Pacific.


Rodney Myrvaagnes NYC


We have achieved faith-based science,
faith-based economics, faith-based law
enforcement, and faith-based missile
defense.
What's next? Faith-based air traffic control?

sf wrote:

> I'm surprised you served clafoutis and popovers in the same
> meal! IMO: Clafoutis has a texture similar to yorkshire
> pudding.
>
> In a recent thread, most posters thought popovers resembled
> Yorkshire Pudding, but I don't think that's the case.
> Personally I think popovers are lighter and more breadlike,
> but I appear to be a lone voice crying out in the darkness.

The popover recipe I follow is from the Moosewood Cookbook, where the cook
is given the option of how many eggs to add. If you add the minimum, what
you get has only a tiny bit of custard inside; it's almost like a cream puff
shell.

Moosewood "Custardy" Popovers

2 to 3 tablespoons melted butter
2, 3, or 4 large eggs
1 1/4 cups milk (lowfat OK)
1 1/4 cups flour
1/2 teaspoon salt

1. Preheat oven to 375°F. Brush the insides of 12 muffin cups with melted
butter. [NOTE: I have popover tins.]

2. Beat together the eggs and milk in a medium-sized bowl. Add the flour
and salt, and beat with a whisk until reasonably well blended. It's fine if
the batter has a few lumps.

3. Fill each muffin cup about one-half to two-thirds full. Bake for 25
minutes if using 2 eggs, 30 minute if using 3 eggs, and 35 minutes for 4
eggs. Try to refrain from opening the oven during baking.

4. Remove the popovers from the pan immediately, and prick each with a fork
to let the steam escape. (This helps them hold their shape.) Serve as soon
as possible, either plain or with butter and/or jam.

Bob

Bob > wrote:
: A new fish market opened locally, and the clams were lively and plump, so I
<snip>

You're in Roseville, n'est ce pas? Where's this here new fish market?

TammyM
Sacramento, California

"Bob" > wrote:
>I made popovers to accompany the chowder, along with a tossed salad (leaf
>lettuce, paper-thin slices of celery, dried cranberries, toasted almonds,
>and a yogurt-blue-cheese dressing).
So, Bob. If you ever need a place to move into for a while we'd be
glad to have you. That sounds really good. If I get well soon, I'd
like to try it but, alas, the only real fresh fish market here is now
toast. Bummer.