There’s no doubt about it – Elaine V. Herzog of Lake Stevens hit the jackpot big time with her recent request for a clam chowder like the one her Norwegian mother made.
Digging into this particular subject again today, we hear from Everett cook Maurine Logue Taylor, “This is in response to the request for a recipe for clam chowder. I believe that this recipe may fill the requirements Elaine V. Herzog specified. Several years ago, we lived down on the Long Beach Peninsula, where we dug razor clams during clamming season.
“This recipe for clam chowder base appeared in The Chinook Observer under a column called ‘Hearth and Home’ by Lila Scheer. I have used this recipe for many years and feel that it is like having money in the bank. Many friends have enjoyed eating this clam chowder.”
Clam chowder base
1 1/2pounds bacon, cut crosswise into 1/2-inch pieces
6medium onions, chopped
5cups water, more if needed
6medium potatoes, peeled and diced
5-6cans (61/2 ounces each), chopped or minced clams, or 1 can (51 ounces) chopped or minced clams, or 30 fresh razor clams, ground
2tablespoons salt
1 1/2teaspoons pepper
1tablespoon Worcestershire
2tablespoons Johnny’s seafood seasoning
In large kettle or saucepan, fry bacon to cook through but NOT brown. Drain off fat and set aside. Cook onions in water for 20 minutes. Add the diced potatoes and cook 5 minutes. Add clams and liquid, bacon and seasonings. Cook another 20 minutes, stirring often. (Add more water, if needed.) Remove pan from heat and let mixture cool.
When cold, freeze in 21/2-cup batches to make the base for 6 servings.
Clam chowder
21/2cups clam chowder base
1cup water
1can (12 ounces) evaporated milk
21/2cups regular milk
1teaspoon dried parsley flakes
3tablespoons flour
1/2cup water
2tablespoons butter
Turn frozen chowder base into large saucepan or kettle Add 1 cup water and cook until base is defrosted. Add evaporated milk, regular milk and parsley flakes. Cook until nearly boiling.
Meanwhile, for the thickening, mix flour and water until smooth and free of lumps; stir into hot chowder and cook, stirring, until thickened. Stir in butter and ladle into bowls.
Makes 2 quarts.
SOS: Calling all of you great Forum Finders: Please be on the lookout for a local (if at all possible) source for two much-needed ingredients: Bird’s custard powder and sheet gelatin. Sheet gelatin, not any other kind of gelatin.
If someone can come up with a where-to-buy on the custard powder, that will be terrific.
If anybody can give us a get-it-here source for the sheet gelatin, I am authorized to share the ultimate recipe for a certain cheesecake. To call it a “to-die-for” concoction really doesn’t do it justice …
If you can help, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your contributions and requests. Please remember 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 sorry, but 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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