News, notes, quotes and errata from the Greater Woonsocket, Rhode Island area. Woonsocket is on the northern border of Rhode Island/Massachusetts and bounded by Blackstone and Bellingham on the Massachusetts side and North Smithfield, Lincoln and Cumberland on the Rhode Island side. The city of about 40,000 is 35 miles SW of Boston, 25 miles S of Worcester and about 15 miles N of Providence.
For friends whom have asked for my Clam Chowder Recipe:
1 large onion, chopped 4 slices meaty bacon diced (or meaty salt pork) 3 stalks celery chopped 2 leeks thinly sliced 2 cups chopped or minced clams 1 cup If available, minced quahaugs, don't forget to save steaming liquor 2 quarts clam juice (canned or bottled if necessary) (if you steam your clams prior to mincing, use the clam liquor strained) 4 large potatoes diced 1 can cream of celery soup condensed 1 pint of light cream or half and half sea salt freshly ground pepper 2 bay leaves tbsp thyme
Render bacon until crisp, remove the cracklings slowly cook onions, celery and leeks until translucent add about 2 tablespoons of flour, mix well for about a minute or two add clam broth add clams add potatoes add bay leaves and thyme simmer for 2 hours Salt and pepper to taste add cream of celery soup simmer for an hour or so until potatoes are thoroughly cooked
**** AT THIS POINT YOU MAY STOP AND COOL AND REFRIGERATE FOR A DAY OR SO, CHOWDER DOES TASTE BEST THE "NEXT DAY" AFTER ALL THE FLAVORS HAVE DEVELOPED **** If cold, reheat chowder to just below the boiling point. Add cream and pat of butter Add the bacon or salt pork cracklings from Step #1