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1. Cassoulet

2. My Favorite Clam Chowder

3. Aromatic Rice with Peas

Book Description

This award-winning volume brings to light sixty-five articles, including three selections never before published, and is the only collection to draw on the full scope of Beard’s magazine journalism and his syndicated column. The Armchair James Beard is meant for browsing and meditating on food, rather than for cooking. But it does contain 130 recipes, so it is sure to send readers back to the kitchen to try their hands at the tempting dishes that Beard sets forth in this charming collection.

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The Armchair James Beard

Authors: John Ferrone (Editor)

Date: April 1999

ISBN: 1592285589

Publisher: The Lyons Press

Paperback

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The biggest rift among chowder fans is the one between the New England school and the school that prefers the radically different version known as Manhattan clam chowder. It may have come to fame in New York, but it is definitely a soup 0f Italian or Greek heritage. It can be quite good or really horrible, depending on how well it is made. Although many diners and restaurants serve Manhattan clam chowder full of potatoes, this recipe ignores them and is much more delicate and interesting as a consequence.

Makes 7 cups

• 2 dozen shucked razor, cherrystone, quahog, or littleneck clams; or about 1 1/2 cups with liquid

• 1 medium onion, finely chopped

• 3 thick slices bacon, fried crisp and finely crumbled (reserve 2 tablespoons of fat)

• 2 medium potatoes, thinly sliced

• 2 cups boiling salted water Salt and freshly ground pepper

• 3 cups half-and-half or milk

• Butter

• Thyme

• Chopped parsley

1. Strain the clams, reserving the liquid. With a sharp knife, finely chop the clams and set them aside. Sauté the onion in 2 tablespoons of bacon fat until lightly browned, Simmer the potatoes in the salted water until tender. Add the reserved clam liquid, bacon, onion, and salt and pepper to taste, Simmer 5 minutes, Add the half-and-half, bring to a boil, and add the clams, Cook until they are barely heated through. Taste and correct the seasoning.




2. To each serving, add a dollop of butter, a pinch of thyme, and chopped parsley.

Note:
Salt pork can be substituted for the bacon. Also, the size of the clams will determine the number, We used medium cherrystones.

More From This Book:

1. Cassoulet

2. My Favorite Clam Chowder

3. Aromatic Rice with Peas

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