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it’s easy to make

a winning chowder

SUMMERTIME SEEMS to be the silly season with people berry Cheesecake contest. 1 wore

running around in funny costumes and brewing up pots of

clam chowder on the beach.

Feod competitions spring up all
over the place. I get included, in
one way or another.

I was invited to act as a judge in
the annual clam chowder bash
down at the Quay, but had to
decline.

This was fortunate for two
reasons: The previous day I did the
Doug Collins roast in the morning
and judged a Strawberry Cheese-
cake contest at Lynn Valley Centre
in the afternoon.

Not only that but the basis of
one of the winning clam chowder
recipes was one coached by me and
that wouldn't have been quite fair,
would it?

First, I'll give you the winning
recipe in the chowder contest. My
coaching included a basic set of
ingredients and proportions plus
these hints:
® Never throw anvthing alccholic
into clam chowder
® Don’t fool 2round with raw
clams because you don’t have
enough time to steam and ‘Shuck
them
® Use nothing but ‘the best variety
of tinned baby clams, and don’t
lose the juice
* Judges decide the winners on

_ three points:

(1) Flavor
(@) Texture
(3) Color

I-would edit the next recipe for
clarity, but it was obviously a win-
ner for the City of North Van-
couver just as it stands so I'll give
it to you cold.

Please noie the use of new
potatoes (they improve the texture)
and red pepper (fresh) for color.
The vegetables aren’t overcooked.
I'd cut down on the amount of
butter, and use coffee cream in-
stead of whipping cream.

If you make this recipe regularly
you may need the help of an ovesi-
ty clinic:

_ Clam Chowder
Ys Ib. bacon, diced
3 mediam carrots, diced
1 large onion, diced
¥2 small red pepper, diced
1 medium green pepper, diced
4 celery stalks, diced
5 medium new potatoes, diced

_3 tins baby clams, Carnation or

Cloverleaf
3 tins clam nectar, Carnatiox or
Clovezleaf

- 2 pints whipping cream

2 tb. butter _
% cup chopped parsley
Ys teaspoon minced thyme

budget
beaters

Barbara McCreadie

% teaspoon minced mazjoram
2 cloves of crushed garlic

2 bay leaves

7 drops of Worcestershire sauce
10 drops Tabasco

¥2 cup butter (to make roux)

% cup flour

salt .

pepper

Saute bacon unti! it loses most
of its fat, drain, add % Ib. of but-
ter, add onions and celery and
saute. *** Do not brown ***,

In large pot empty three cans of
clam nectar and steam potatoes
and carrots until cooked but still
firm, approximaiely 10 minutes.

Strain vegies and pu: aside. Put
all the stock in a pot, add
Worcestershire, Tabasco and
spices, bring to a break boil (just
about boiling).

Add cream.

Lower heat and slowly add roux,
stirring at all times. Watch for
lumps.

Simmer approximately 15
minutes; watch that chowder
doesn’t burn.

Kéep heat low, add vegies and
stir well. The Icager it simmers
slowly the more flavor. Add clams
a couple of minutes before serving.
Remove bay leaves,

Note:

When adding roux te stock, do
it. gradually so that you get. a
creamy but runny consistency in
the stock. Clams become mushy if
added too soon. If chowder’s too

thick add more clam nectar.
. nee

I didn’t really judge the Straw-

the right hat and filled in the forms
but I didn’t taste one bite. Perhaps
regular readers wiil remember that
I have an aversion to desserts that
borders on mania.

Instead, I brought along my
stick-slim middle daughter, Suzy,
who is not only a marvellous cook
but great company.

Together, we judged our share.
She tasted, we conferred on the
texture and presentation and
tallied our score. Jackson
Shilleto’s winning recipe follows:

Strawberry Ribbon Cheesecake

with Chocolate-dipped berries

This sophisticated cheesecake
makes an ideal dinner-party
dessert: {'t’s beautiful, serves a
crowd and can be made ahead. 12
servings
Strawberry Filling
2% cups coarscly chopped hulled
strawberries (about 1% one-pint
baskets)
¥2 cup sugar
2% tablespoors cornstarch
Cheesecake Filling
4 8-ounce packages cream cheese,
room temperature
14 cups sugar
4 large eggs, beaten to blend, room
temperature
2 teaspoons vanilla extract
Sour Cream Topping
13% cups sour cream

3 tablespoons sugar

1 teaspoon vanilla extract

2 ounces bittersweet (rot
unsweetened) or seraisweet choco-
late, chopped and melted

12 White Chocolate-dipped Straw-
berries (see recipe)

For strawberry filling: Bring all
ingredients to toil in heavy small
saucepan, stirring constantly and.
crushing berries slightly with back
of spoon.

Boil two minutes to thicken,
stirring constantly (mixture will be
slightly chunky). Pour into bowl
and cool completely.

See Purchase
Page 48

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