For those who stay up until the clock bongs 12 on New Year’s Eve, something simple but nonetheless sumptuous might come in handy for a midnight supper, especially if it’s a done-ahead, just heat-and-eat concoction.
On the other hand, something savory – slapped together at nearly the last gasp – to fast-feed a mob on New Year’s Day might be a top priority.
Whichever, whatever. Stanwood cooks Dick and Anne Vanderhoff have a plan to cover all bets, and tell us, “Enclosed is a clam chowder recipe we have been serving for years and years, and we’ve had lots of raves about it. The only thing we have done over the years is to use Bear Creek soup base for a thickener. Also, we buy Snow’s clams from Costco for this.
“We have served this at our community club dinners, where 200-plus attended. But we remember our first bowl, when Browny’s was still in business. When made properly, with loving care, it can’t be beat by anyone else’s, such as Ivar’s and many others – we’ve tried them all. We just thought you would like to know, after we’ve read all the other cooks’ recipes that you have printed in your column lately. Bon appetit!”
Browny’s Seafood Broiler clam chowder
6slices bacon, chopped
2medium carrots, thinly sliced
2ribs celery, thinly sliced
1small onion, chopped
1/2small green bell pepper, seeded and chopped
1clove garlic, minced or pressed
1 1/2pounds red, thin-skinned potatoes, scrubbed and diced
2bottles (about 8 ounces each) clam juice
8cans (about 61/2 ounces each) chopped clams
1bay leaf
1/2teaspoon liquid hot-pepper seasoning
1/4teaspoon black pepper
1 1/2teaspoons Worcestershire
3/4teaspoon dried thyme
4cups half-and-half
Salt
Cook bacon in an 8- to 10-quart pan over medium heat until crisp, stirring often. Lift out with a slotted spoon, drain and set aside. Discard all but 2 tablespoons of the drippings from pan. Add carrots, celery, onion, bell pepper and garlic to pan; cook, stirring often, until vegetables are lightly browned, about 10 minutes.
Add potatoes and clam juice to pan. Bring to boil over high heat, then reduce heat, cover and simmer until potatoes are tender when pierced, about 15 minutes. Stir in clams and their liquid, bay leaf, liquid pepper seasoning, pepper, Worcestershire, thyme, half-and-half and reserved bacon. Season to taste with salt. Heat until steaming, then ladle into bowls.
Makes 8 to 10 servings.
The next Forum will appear in Monday’s Time Out section. Meanwhile, Happy New Year!
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