Scrub the clams and rinse well.
Place in a large pot with 2 cups of
water-turn heat to high and cover.
After a little steam escapes, cook
for about 5 minutes or until the
shells open. Discard any that do
not open. Remove the clams from
the shells and reserve. Strain the
liquid so not to get any sand that
might be in the clam juice and
reserve the liquid for the soup.
Chill the clams before you dice
them. When cold dice into small
pieces of your choice. Some
people like to leave them whole. I
like about a ½ inch dice or rough

Heat the heavy pot over low heat
and add the salt pork. Cook until
crispy and brown. Add butter,
onions, celery, thyme and bay leaf.
Sauté, stirring occasionally for
about 15 minutes or until the
onions are softened but not
brown. Add potatoes and 4 cups
of the reserved clam broth as well
as an extra cup of broth or water.
Turn heat to high, cover the pot
and boil for about 10-15 minutes
or until the potatoes are soft on
the outside but still firm in the
center. Smash a few potatoes
against the side of the pot to assist
in lightly thickening the chowder.
Remove from the heat and stir in
cream and dices clams. Season
with black pepper and salt if
needed. To serve garnish with
parsley and a drizzle of olive oil.
Serve with a great crusty garlic
bread or crackers.
15 South Orange Avenue
South Orange, NJ 07079
(973) 762-7077
and as always,......remember you can do it!
Just read the recipe twice and go slow
So until the next time we meet and discuss the finer things in life and
love- be well.
Live Long, Love Often,
Be Happy and Eat Well
Cynthia Soboti
Executive Chef
Gaslight Brewery and Restaurant
It’s April 1st so I wonder how many of you gullible
types were caught by the gotsha syndrome! I am
staying in and not answering the telephone so I’m
ASSUMING I will be safe. My daughter is a good
one for pulling all sorts of nasty tricks- usually on
her father who like most men are more ready to
believe the unbelievable. (I guess that is sort of a
male bash) Don’t get your nose out of joint guys-
we female types(and some others)really do love
you and couldn’t do without you. This is short
and sweet so let’s cook!!

Creamy Clam Chowder
serves 6 to 8


to 6 quart pot with a tight fitting lid

10 lbs. cherry stone clams

4 oz meaty salt pork rind removed and cut into ¼ inch

2 T. unsalted butter

2 medium yellow onions diced ½ inch

2 garlic cloves finely minced

2 stalks of celery diced ½ inch

5 -6 sprigs of thyme chopped

1 large dried bay leaf

2 lbs. all purpose potatoes like Yukon Gold diced ½

2 c. heavy cream

¼ c. chopped fresh parsley

Freshly ground black pepper

Sea salt

(continued top of next column)
April 2008