Cooking With Bubba

Clam and Fish Chowders

Clam Bisque   1 pint clams 1 quart soup stock (veal or chicken) 1/2 cup uncooked rice Sprig of parsley 1 bay leaf 1 cup cream Salt and pepper to taste

Boil clams in their own liquid until done. Chop them very fine and return to liquor. Add soup stock, rice, parsley and bay leaf. Boil until the rice is tender. Strain the soup, mashing as much of the rice and clams through the strainer as possible. Strain again.   To serve, heat the soup, add the cream and seasoning and beat with an egg whip.   Serves 6-8   Charleston Receipts - 1950

Creamy Fish Chowder   6 pounds of fish 1 bay leaf 1 stalk celery 3 cups milk Fat from 2-inch square of salt pork 3 large potatoes 2 cups cream Salt to taste 3 onions   Select the fish. Use either Whiting, flounder or blackfish. Buy almost one pound of fish per person if the chowder is going to be the main dish. Cut all amounts in half for ordinary portions.   Clean and scale fish, leaving on heads, tails and fins. Wash thoroughly and place in cold water to cover. Chop celery and onions very fine. Add these, bay leaf and salt to fish. Bring to a boil and simmer for 20 minutes. Remove from the fire; when cool, bone and skin the fish. Strain broth. To broth, add tried out fat from diced salt pork, and potatoes, dices very small. Boil until potatoes are done. Add fish, cream and milk. Simmer for 5 minutes and serve with crackers.   Serves 8-10   Charleston Receipts - 1950