Living the good life on the lower left coast: sun shining, upper 60s, slight breeze, working on my tan out by the pool.
Phone rings, “We’re going, where?”
Yes indeed, gentle reader, the Sweetie took a job in Boston. Boston—record snowpack, sub-zero temperature, howling wind, is-Logan-open Boston. Boston—Seahawks’ Super Bowl enemy, LA Lakers’ longtime nemesis, and Yankees’ hated rival Boston. Reminiscent of our 2010 December swerve from LA to Duluth, we took shorts, sun-screen, and sandals out of our bags, and stuffed in long underwear, electric hand warmers, and snow boots.
Sweetie is there now, mushing about near Downtown Crossing, settling into a small apartment within walking distance of work. I, the more delicate one, stayed home for a few weeks to organize our home life and adjust my point of view to include a three month, east coast, big city state of mind. Clam chowder is the only rational response.
BTW, Sweetie’s recent CT scan showed, “all clear” so we are plenty glad.
Sound Food Clam or Fish Chowder
- 3 T. butter
- 3 T. flour
- 1 t. salt
- 2 stalks celery, fine dice
- 1 fine-diced onion
- 3 carrots—fine dice
- 3 smallish red potatoes, peeled, and diced
- 1 t. dry thyme
- 1⁄4 t. dill or 1 head fresh dill
- 2 c. chicken stock, fish stock, or combination
- 2 c. 1⁄2 & 1⁄2 or heavy cream
- 2 cans canned chopped clams or 1 # firm fish (salmon, halibut, cod, snapper)
- 1 c. corn (fresh is best, but frozen is fine) Melt butter and flour for roux.
- Greens (i.e., beet, mustard, collard) are also great in this soup
Melt butter, stir in flour and cook five minutes or until lightly browned.
Sauté vegetables and herbs in roux until soft.
Add stock and simmer until vegetables are soft and broth is slightly thickened—10-15 minutes.
Add cream, simmer 15 minutes more. Add after hard vegetables are cooked. Add chopped clams or raw cubed fish and corn. Remove fresh dill before serving. Serve with pesto, red pepper rouille, chopped parsley.