Quantum Relativity Recipes
New England Clam & Seafood Chowder
by Mark Lawrence

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Chowder is a traditional American dish, served on Friday in observance of the Catholic no-meat day, or on the weekend. If you live in Maine, you go down to the shore on Sunday and pick clams. You bring these back home, and feed them corn meal and fresh water every day for a week to fatten them up, then cook them in a milk and potatoe soup for the weekend. This is why traditional clam chowder has corn meal, or sometimes corn in it. Optionally you can put in a bunch of seafood, the more kinds the better. I prefer it as seafood chowder.

This recipe is for the unfortunate among us who don't live on the North Atlantic coast, it calls for canned clams instead of fresh fattened up clams. If you live on the coast of Maine, you already have a recipe from your grandmother.

4 stripsbacon
1 cup diced onion
1/2 tsp black pepper
1 tbl parsley
1 tbl dill
2 bay leaves
3 lbs potatoes
1 stalk celery
1 cup frozen corn
2 10oz cans clams
3 cups water
3 chicken bullion cubes
2 cups milk
1 cup half & half
1 cup white or pink wine
1/2 sticksweet butter
8 tbl corn starch
3 lbs various fish and shellfish. I like salmon, shrimp, scallops. Cut to bite size.

  1. Cook bacon in skillet over medium heat. When cooked remove from skillet, chop up.

  2. While bacon is cooking peal and dice potatoes, onion and celery.

  3. Cook onion in bacon fat for 5 minutes, stirring a couple times.

  4. Add water, chicken bullion, butter, clams, potatoes, celery, chopped bacon, bay leaves, pepper. Simmer about 15 minutes.

  5. Add corn starch to cold milk, stir completely.

  6. Add corn, milk, wine, half and half. Simmer about 2 minutes while stirring to thicken broth.

  7. Add fish and shellfish. Cook about 3 minutes.

Serve with hot sour dough bread. Serves 10. [an error occurred while processing this directive]