Text 13561, 58 rader
Skriven 2008-09-10 18:09:06 av Michael Loo (1:18/200.0)
  Kommentar till text 13451 av Nancy Backus (1:3634/12.0)
Ärende: various 899
===================
 NB> The proprietress was quite friendly, had opened the
 NB> store, following a dream of hers, using her severance pay from Xerox. 

Sad stories, those. Sometimes nest egg + vision = something really
terrific, but more often than not the result is loss and heartache.
And the poorer and wiser person says, well, at least I tried.

It's difficult for me to imagine losing a liquor store - perhaps
she refused to have anything to do with the lowest common
denominator (something that I understand completely).

 NB>> Let me guess... (G)  Why pay for drugs when beer is better...??  Did I
 NB>> guess right...???  (VBG)
 ML> It was not a tough decision, nor a tough guess.
 NB> 'Zackly.  :)   She should never have given you a choice... ;)

God is the only one who won't give me a choice, and that'll happen
only once. Even in chowder you have a choice: between good, i.e.
New England, and evil, i.e. Manhattan. Not unlike the choice, come
to think of it, between the Fenway and the Bronx.

___-- Now You're Cooking! v4.23 [Meal-Master Export Format]

      Title: New England Clam Chowder
 Categories: seafood, soups/stew
      Yield: 1 pot

     18    quahog clams
      3 lg potatoes; diced
      1    onion; coarsely chopped
    1/2 c  salt pork; diced (no rind)
      2 c  light cream or half-&-half
      2 tb butter
           salt and pepper to taste

  Scrub clams well with a stiff brush to remove external sand.  Steam
  them in 1 cup of water (or 1/2 cup of water and 1/2 cup of dry white
  wine) until they open, discarding any clams that remain closed.  Pour
  off and reserve broth, then shuck  and chop clams - discard the
  shells and reserve any juices.

  Fry the salt pork in a large kettle until it begins to brown.  Add
  onions and continue to fry until soft and the pork is crisp.

  Measure the reserved clam broth and add enough water to make 2 cups of
  liquid.  Add broth to the kettle with the salt pork and onions and
  bring to a simmer.  Add potatoes and cook until potatoes are firm but
  cooked through.  Add cream and butter and taste for seasoning.  Heat
  just to a simmer again and then add chopped clams.  Cook only long
  enough to heat the clams (about a minute or so).  Remove from heat
  and serve.

  Posted to COOKING by Dave Sacerdote, 12/95

___--

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