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Tales from a tailboard fireman: clam chowder
Tonight I made clam chowder for the family. It is a firehouse recipe I learned from my first Captain 37 years ago at Station 10 T10. In those days the light unit took all the EMS and the hose wagon took all the small fires. Being a Captain at a big 4 unit house was a good deal.This was before 911 came into use and people only called for an emergency. Claire Evans was my clam chowder teacher, he was anal about how the potatoes had to be cut all the same size. In those days the cooks always had a helper to do the grunt work. He retired years ago and I still remember him every time I cook the chowder.
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Comment by mike simms on January 2, 2011 at 8:04pm
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For Jason and others who want the secret.
Peel and cut into bite-sized pieces about 8 spuds, two onions, and 4 carrots. Saute the onions and add spuds, carrots and enough water to cover. Cook 1/2 pound of bacon till crispy and add to pot. Add 2 cans baby clams, chopped clams, or whole clams. Add small amount of bay leaf and bring to boil and simmer till spuds are soft. Add 1/2 pack frozen corn. Cook for 10 more minutes and add enough half-and-half to get it white. Serve with French bread and hot sauce. The whole thing should take about 1.5 hours prep and cook time. Serves about 8 normal people or 4 firefighters.
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Comment by Jason Koontz on January 2, 2011 at 3:36pm
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always looking for an awesome clam chowder recipe. Wanna share?
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