Over A Cup: Mary’s clam chowder and chocolate ice cream
April 27, 2013
This past week I got to meet Mary Burnett in person. Mary lives in Craig and previously has contributed recipes in this column. Mostly, I meet readers by telephone or by mail, so it's great when I get to meet them face to face.
Anyway, Mary said she had a recipe for clam chowder. Remember when I asked readers for clam chowder recipes awhile back? Mary wondered if it was too late to send me the recipe. I think clam chowder is good anytime. She wrote that she got the recipe from her friend, Nancy Redd, who moved to the Midwest from Eureka, Calif.
To make Mary's clam chowder, you will need these ingredients: 1 large onion (chopped), 3 strips of bacon, 4 or 5 diced potatoes (peeled), 2 cans of clams (undrained), 1/2 stick butter, 1 teaspoon salt, pepper to taste, 2 cups water, 4 cups milk and 1/2 cup cornstarch.
In a large saucepan, saute the onion and bacon in a small amount of oil. Add the remaining ingredients, except the cornstarch and milk. Cook for about 20 minutes or until potatoes are tender.
Add the 4 cups of milk. Stir. Mix 1/2 cup cornstarch with a little water. Add to the hot chowder to thicken it, stirring constantly. Serves 6.
I have not seen a clam chowder recipe that calls for cornstarch before. I can hardly wait to try it. Thanks so much, Mary and Nancy!
Also this week, here's another recipe for homemade ice cream that has a cooked custard. The recipe is from an old news clipping.
To make chocolate ice cream, you will need: 1 quart whole milk, 1 whole egg and 2 egg yolks (beaten), 2 cups sugar, 1/3 cup cocoa, 2 tablespoons flour, 2 (12-ounce) cans evaporated milk and 2 tablespoons vanilla. Note: You also will need more milk when you fill the ice cream freezer container. See the directions.
In a large saucepan, mix the quart of whole milk, eggs, sugar, cocoa and flour. Cook until thickened, stirring often.
Then, add the evaporated milk, and bring to a boil. Remove from heat and cool. Add vanilla.
Pour into an ice cream freezer container. Add enough milk to fill the container three-quarters full. Freeze according to ice cream freezer directions. This recipe makes about 2 1/2 quarts.
Remember to cook any recipe mixture with eggs in it. This is necessary to prevent pathogen contamination.
Making ice cream by using an old crank-type ice cream freezer is a treat for any occasion or for family time. I remember taking the freezer to school when our son Jamie was in about first grade. The kids took turns cranking the freezer, and they learned the purpose of the ice, salt and cranking. Afterward, they all got an ice cream treat.
Do you have recipes for making ice cream? If you have these or any other recipes, call me at 970-824-8809 or write to me at P.O. Box 415, Craig, CO 81626.