THE CHEF FROM HELL

Lately, the morning air has been very crisp and cool.  As my old bones fight off the chill, my mind starts thinking about the many soups I've eaten over the years.  On a day such as this, the old mind-clock settles on the summer of 1964 when my family went out to Kennebunkport, Maine for a short vacation.  That's where I had my first taste of an authentic seafood chowder at a little cafe that was down the street from the place we were renting for the week.  Now, whenever I'm walking by the sea and happen to get a good nose-full of salty air, my tastebuds automatically recall that wonderful chowder.  Let's make some right now!

Ingredients:

2 TBS Salt Pork (rind removed), diced

2 TBS unsalted Butter

1 small Spanish Onion, peeled & chopped medium coarse

2 stalks Celery, chopped small

1 large Carrot; ends removed, peeled & diced

2 tsp fresh Lemon Thyme leaves, diced

1 TBS Old Bay Seasoning

1 tsp Celery Salt

1 tsp Ground White Pepper

2 large Bay Leaves

1/4 cup dry white wine (use the cheap stuff)

1 pint fresh chopped Clams

2 medium sized Red Potatoes, peeled & diced

2 TBS Clam Juice

3 cups Shrimp Stock or Broth

Note:  For my recipe, go to Homestyle Shirmp Stock

1 1/2 cups Whole Milk

1/4 cup V-8 Juice

2 TBS Tomato Paste

2 lb Shrimp; peeled, deveined, tails removed & chopped coarse

2 lb fresh Flounder fillet, chopped coarse

Cooking Procedure:

Pick through the chopped clams, discarding any bits of shell that you find

Rinse the clams lightly with cold water & then drain them through a colander

Set the clams aside

In a large pot, heat the salt pork & butter over medium heat

When the butter has melted add the onion, celery & carrot

Sautee these vegetables until the onions begin to turn clear

Add the fresh lemon thyme, Old Bay spice, celery salt & white pepper

Stir well & let this cook down for three minutes

Stir in the wine

Cook this for 2 minutes more

Add the chopped clams, potatoes & clam juice

Stir well & let this cook down for 5 minutes

Add the shrimp stock

Stir well & let this come up to a high simmer

Stir in the milk, v-8 juice & tomato paste

Let the soup return to a high simmer

Let the soup cook down for 10 minutes

Reduce heat to low

Simmer the soup on low for 30 minutes

Add the flounder & shrimp

Stir well & let the soup simmer along for another 20 to 30 minutes

Before serving the chowder, be sure to remove & discard the bay leaves