Clam chowder and Corn bread

 

                In 1602 the native Americans introduced clams to the colonist in Massachusetts Bay and taught them how to bake the clams in the ground with hot rocks. Gradually the colonists incorporated clams (and other local foods) into their own style of cooking, and now clam chowder is synonymous with New England cuisine. Corn bread is another traditional food, with many states proud of their regional recipe. It can be served at every meal, from baked at dinner, to crumbled in milk and topped with syrup for breakfast.

Clam Chowder

                If fresh clams are unavailable, canned or frozen ones can be substituted.

Serves 4

• 625 gr shelled clams, cleaned
• 300 ml cold water
• 60 gr bacon or speck
• 1 large onion, diced
• 2 large potatoes, peeled and diced
• Salt and pepper, to taste
• 250 ml all-purpose flour
• 300 ml boiling water
• 625 ml milk
• 60 gr butter
• 4 dry crackers, broken into pieces and soaked in a little milk
• Finely chopped parsley, for garnish

1. Place the clams in the cold water ; heat to boiling, and cook the clams for 1 minute.
2. Strain, and retain the water ; chop the hard clam flesh into dice and keep aside the soft portions.
3. Cook the bacon and onion in a small pan until the onion is softened ; parboil the potatoes.
4. Arrange half the potatoes in a layer in the base of a large saucepan and top with the diced clams ; season with salt and pepper.
5. Sprinkle some flour on top, then add another layer of potatoes and sprinkle on more flour ; pour in the boiling water and boil for 20 minutes.
6. Add the milk, soft clams and butter and boil for 3 minutes ; add the milk-soaked crackers.
7. Blend together 15 ml of the flour with a little of the reserved clam liquid ; heat the remainder of the clam liquid to boiling, add the flour mixture and stir until it thickens.
8. Stir into the chowder just before serving ; garnish with the chopped parsley, and serve.

Corn Bread

                This tasty and sturdy bread is a great accompaniment for soups and casseroles. The addition of a higher than usual proportion of flour ensures that the corn bread will be lighter than the old-fashioned versions.

Serves 8

• 1½ cups all-purpose flour 
• 1 tablespoon baking powder
• 1 cup cornmeal
• 1 tablespoon sugar
• ½ teaspoon salt
• ½ teaspoon chili powder
• 2 eggs, lightly beaten
• 1¼ cups milk
• One-third cup butter, melted
• ½ cup fresh corn kernels

1. Preheat the oven to 350F (180C).
2. In a large bowl, sift the flour and baking powder together, then stir in the cornmeal, sugar, salt and chili powder.
3. Beat the eggs into the milk with the melted butter and stir in the cormeal mixture ; mix only until combined, then fold in the corn kernels.
4. Spoon the batter into a well-buttered 8 in (20 cm) baking pan and bake in the oven for 45 to 50 minutes, or until the bread springs back when lightly touch in the center with the fingertip.
5. Remove from the oven and turn onto a wire rack ; allow to cool slightly, then cut into wedges and serve at once.

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