Today my neighbor told me I’m a sheep. I don’t know him very well. I know he’s old and crotchety, and moderately overweight. I know his name (let’s call him Bud).
Bud made the blatant assumption that I, (along with my millions of millennial comrades, as he so eloquently stereotyped) am a sheep.
He broached political topics starting with his tip-top right-wing posture that trickled all the way down to the feeble and sterilized, outrageously social socialists – of which, he herded me (apparently like the cattle I am – or whatever barnyard animal he was willing to consecrate me). This misconstrued viewpoint is polarizing, needing conservative bifocal correction. He lends himself to being ignorant in the understanding of science vs politics vs religion and so on. Poor guy.
I can respect Bud for who he is. He is entitled to his viewpoints, and I don’t have to agree. And we don’t even need to have the professed witty, selfish banter during the Blog dogs’ afternoon walks that fuel these widely unimpressive and unwarranted insults. It would be cool to agree to disagree. But Bud’s generalization is far from ok. So, I protest.
I know one thing about this country, we pride ourselves on being a ‘melting pot’. The celebration of diversification. The acceptance of the differing. Why Bud and his buddies need to dehumanize the dreaded “difference” is truly part of the ripping seam. Until we can all have debates without the manipulation tactics of the one-eyed baby-booming beast, can we really even appreciate the conversation?
Converse for me no more. My mind is open, but my stomach is empty. Why not make this a culinary melting pot scenario? I have a pot. And some clams. Don’t mind if I do.
Ingredients
- 2 10oz. cans whole clams in juice
- 1/2 lb langostino tails, roughly chopped (you could use shrimp if you prefer)
- 1 bulb fennel, small dice, fronds reserved
- 1/2 large sweet onion, small dice (or 1 leek, washed and cut small)
- 3 celery sticks, cut lengthwise and then small dice
- 1 cup pino gris
- 4-5 cups chicken stock
- 2 bay leaves
- 1 tbsp dried thyme
- 2 tsp ground garlic
- 2 tsp ground black pepper
- 5 strips bacon, cut small, cooked until very crispy, reserve the rendered fat
- 4 tbsp butter, divided
- 1 cup half and half
- 2 tsp fresh tarragon, minced
- 2 scallions greens, diced (for garnish)
- 2 cups yukon gold potatoes, bite size dice
- 1 tbsp cornstarch
- 1/2 tsp fennel seed, ground (optional)
Method
In a large pot or Dutch oven cook the bacon until crispy and then drain pieces on a paper towel lined plate. Keep the rendered fat in the pot and add 2 tbsp butter.
Turn heat to medium and add celery, onion/leek, fennel and large pinch of salt. Sweat these veggies for about 5 min.
Add the thyme, garlic powder, pepper and cornstarch, cook another few minutes.
Deglaze with wine. Add potatoes, stock and 2 cans of clams in juice. Add more salt.
Bring to a boil and then turn down heat to a simmer and cook for 30 min.
Add tarragon, fennel seed (if using). Taste and see if it needs more salt. The potatoes tend to soak that stuff up.
Once potatoes are tender, remove the bay leaves. Add the langostino tails. Cook for 5 min.
You have the option to use an immersion blender at this time to create a more homogenous soup. But this is chowder, and I like chunks, so I’m gonna opt out. — Also there is something about blended mollusks that is not appetizing.
Turn off heat. Add half and half and the other 2 tbsp butter.
Serve topped with bacon, fennel fronds and scallions.
Enjoy the soup. And hopefully, enjoy your neighbors.
What goes perfectly with soup? Why this loaf of piping hot Country White Bread of course! Still hungry? How about a Gooey Pesto Grilled Cheese to go with it? Oooh, or some Tomato Basil Focaccia?
