January 26, 2013

Post #3268 – 20130126

On this cold day, I send you an excerpt from James Beard’s “Delights and Prejudices” wherein he recalls the benefits of a childhood by the ocean:

“Clam broth we had by the quart. The portion of the clams [my mother] didn’t use for sauteing were tossed into a large pot together with their shells, onions, celery, carrots, parsley and water to cover. She allowed this to steep for an hour or so till the flavor of the clams had permeated the broth. This was strained and served hot in small cups or served chilled with a tiny bit of very salty whipped cream on it. And it was also used as a base for soups and sauces, bestowing a flavor that was wonderfully delicate.”

Stay warm!

Daniel replies:

Thank you for these bivalvular remarks.