Clam base? In addition to previously published info on this subject, we hear from Dorothy Foraker of Everett, “I’m pleased to inform Alice Fesl that the clam base she wants can be purchased at Cash &Carry in Everett – 2917 Cedar. I purchased mine in late January 2004, and it is a fine product. C &C also has beef, chicken and other flavors.”
Next, Lynnwood cook Wilma Fick writes, “In a recent Forum, Alice Fesl of Granite Falls asked for a place to find a clam base. I purchase all of my basics from All-Serv Inc. at 800-827-8328’” or www.soupbase.com.’”
“They have soup bases, sauce preps, gravies and flavor concentrates and lots of other products. I have tried and do use the pork, chicken, beef and clam bases – and they are wonderful! I’ve used their products for many years.”
And, last but not least, June Phelps at Lake Stevens tells us, “I buy clam base at Cash &Carry in Everett. Anyone can buy there. They have some good bases.
“I have a super recipe for clam chowder from the Blue Bird Cafe in Arlington. It came from this section of the paper.”
And so it did, so some of us have done this recipe. Again and again and again. In case you missed it the first time in print, let’s go with it again today.
In a Nov. 18, 1987 Forum column, Roberta Baker of Arlington asked for this chowder, saying, “It is, by far, the best I have ever tasted. If possible, could you please print the recipe for all of us?”
I did and told you, at that time, “Merle and Florence Peper, operators of the Blue Bird in Arlington for the past 30 years, say they are happy to share their chowder recipe with Forum readers.”
Incidentally, the Pepers also make and serve awesome dressings at the Blue Bird, notably blue cheese and thousand island.
That said, I say this chowder would solve the problem of what to fix for dinner tonight. Or any other night, for that matter. If we get a jump on it early in the morning – before the temperature screams up and up into the too-hot zone – it can stay in the refrigerator and then jump on the stove or into the nuker for a reheat just before serving. Some good bread or rolls … some cheese … maybe even a favorite tossed salad … and voila! “Wittles is on,” as Killick would say.
Blue Bird Cafe clam chowder
3quarts water
1/4cup dried minced onion
2tablespoons butter
31/2 cups diced potatoes
3tablespoons clam base
1/2pound cooked ham, diced
2cans (61/2 ounces each) chopped clams, undrained
Salt and pepper to taste
1 1/2 cups milk
1 1/2 cups half-and-half
3/4cup flour
In large kettle, combine water, dried onion, butter, potatoes and clam base; bring to boil, cover and cook until potatoes are tender. Add ham, clams and their liquid, salt and pepper. Cover and simmer to allow flavors to blend and mixture to heat through.
In medium bowl, whisk milk and half-and-half into flour until smooth and well blended; stir into chowder and heat, stirring constantly, until mixture is thickened. Makes about 5 quarts of chowder.
The Forum is always happy to receive your contributions and requests, so don’t hesitate to fire them off to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember, though, that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions, and no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Wednesday’s Food section.
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