Why I Love This Recipe
This recipie came from www.foodnetwork.com it was soppose to be my grandpas recipie but it was secret. He is a really great cook. Here is a backstorie i would like to share.
I was in 6th grade and there was a really famous Field trip. It was to go to Cape Cod for a week and study sea animals and nature. It was at a camp called Natures Classroom. That Whale watch was mostly what I was looking forward to the whole time I was there. I couldn’t wait! We could only bring cameras, no phones, I pods, I pads, etc. I got mad at that because it was for the whole time we were there. We could only use it on the bus.
Finally the day had come! A couple of days before we had to leave, we went. But our teacher, Mrs. Ellison, had to leave the second day so we had to leave with our field group leaders. My field group leader’s nickname was called Mighty Mouse. We filled up the bus with other kids at camp and went! On the way there we played this game that the other field group leader, Bravo (a nickname), chose (he even had the hair and everything like Johnny Bravo and a very deep voice) I forgot what the game was called but it was really fun and that’s all we did on the way there. About an hour had passed and we got there. I was so excited because I’ve always wanted to see a whale.
When we got on the boat, we had to find a seat and stay there until we got far out. When we were far out it was surprisingly hotter than it was when we were at the dock. The boat had a snack shack but “We weren’t allowed to get anything from it!” according to my teachers orders. About 20 minutes had passed until we saw a spray of water come up from the ocean. I knew it was from the whales blow hole (obviously.) Then everyone saw a bunch of seagull’s and wondered what that meant. Then a whale shot up from the ocean. It was awesome! I took a picture of it on one of my like 10 film cameras. Then a bunch of them came up from every direction. It was very cool. Then I looked down at the water as we went really fast it looked like a bunch of bumpy glass or ice. I could have swarm that while I was standing in one spot I would get sunburn.
Then about 1 hour had passed and all at once 4 whales came up. I had to get a picture of that on my last thing of film I had on one of the cameras! I told my principle, (who also came) “I got that!” She said, “Good for you Megan!” I was starving and found out that the leader of the camp brought a box of baby carrots. At that point I could eat anything. So me and my friends got a bag and pounded down carrots. That wasn’t filling so we kept on eating them. And of course us, Colebrook kids, finished the whole box before anyone else from other schools even got a carrot. Hey, at least it’s healthy.
So that day was awesome. Best field trip ever. I used up every camera I had. Filled with a bunch of pictures of whales and tiny jellyfish we zoomed past! I won’t ever forget about it.
This recipe was supposed to be my grandpa’s famous clam chowder but it is a secret and I'm not allowed to share it . So, here’s a random recipe I got from a website called www.foodnetwork.com
Submitted by: "Megan J."
Ingredients You'll Need
2 dozen littleneck clams
2 dozen cherrystone clams
1 quart water
1 head garlic, sliced in 1/2 horizontally
3 bay leaves
2 sprigs thyme, leaves picked
3 tablespoons unsalted butter
4 ounces pancetta, cut into cubes
1 celery stalk, diced
1 onion, diced
2 heaping tablespoons all-purpose flour
2 Yukon gold potatoes, peeled and cubed
2 cups heavy cream
1 cup milk
Freshly ground black pepper
1 handful flat-leaf parsley, finely chopped
Wash and scrub the clams to get rid of the dirt.
Set the littlenecks aside in the refrigerator, and combine the cherrystone clams with the water, garlic, bay leaves, and thyme leaves in a large pot.
Cover, and steam over medium-high heat until the clams have all popped open, about 15 minutes.
Check every 5 minutes to pull out the clams that have opened (some take longer than others), and give the pot a stir.
Pull the opened clams out of their shells and chop them roughly. Cover them and set aside.
Pour the broth into a big bowl through a strainer that you've lined with cheesecloth, just in case there is leftover sand; set the broth aside.
Rinse out the pot and melt the butter over medium heat.
Add the pancetta, celery, and onion.
Saute this together for 5 minutes, until the vegetables soften.
Sprinkle the flour into the pot; stir and coat everything well.
Gradually pour in the strained clam broth, whisking constantly to break up any lumps of flour.
When all the broth is incorporated, fold in the potatoes, and bring to a boil, stirring constantly for about 15 minutes.
The soup will start to thicken from the potato starch.
Reduce the heat to low and fold in the cream, milk, and chopped clams.
Toss in the littleneck clams and cover the pot to let them steam open, about 5 minutes.
Season the soup with many turns of freshly ground black pepper and stir everything together to heat through, but do not let it boil.
Serve this in nice big bowls with some chopped parsley.