Cape Cod
Clam
Chow-dah
According to purists, this native soup is made with clams, clam juice, potatoes, milk and butter--PERIOD! Local tastebuds do not sanction even a dollop or smidgen of cream or flour.
Before consuming a drop of chowder, one of our local experts gives each portion a special "Spoon Test" and the "Square Potato Test." If the spoon stands on its own when immersed, the chowder is too thick and not worthy of the Cape Cod title. The second test requires careful examination of the potatoes within. If they are small and uniformally diced, suspect the chowder of being imported. Local kitchens aren't usually equipped with production-line machines for dicing.
When all's said and done, be true to your taste buds. However, if you ever discover a TOMATO in your chowder, you are no longer on Cape Cod.
Clam Chowder
Ingredients:
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Pour 2 cups of cold water over the clams to cleanse. Strain the water through a very fine sieve or cloth. Chop hard portion of clams. Cut pork into bits. Add chopped onion and cook until yellow. Add water and strained clam juice. When boiling, add potatoes. Cook 10 minutes, then add chopped clams. Cook until the potatoes are tender. Add soft part of clams and cook about 5 minutes more. When ready to serve, add the butter, salt and pepper and milk.
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