Clam Chowder at Henry's

The communal nature of food. The gathering of friends to partake in common experience - food, drink, laughter and music.

It was such an evening last week as the glass artist, the professor, the grad student, and the theatre director shared champagne (picked up on the host's recent trip to Napa Valley) and some fresh clam chowder.






CLAM CHOWDER

1. Heat two tablespoons of bacon grease Saute a half cup of onion.
2. Add one pound of diced potatoes and saute until coated by fat. 3. Add one tablespoon of flour and saute until potatoes and onions are coated.
4. Add one cup of clam juice and bring to a boil while stirring.
5. Reduce heat and let simmer for 20 minutes or until potatoes are tender.
6. Add one cup of whole milk and one cup of cream along with 1 pound of clam meat to the pot.
7. Stir and heat through until hot, but NOT boiling.
8. Add salt and pepper to taste.
9. Spoon into bowls.
10. Add parsley to garnish and serve with hardtack.
11. Enjoy with friends.