CJ's RECIPES

C.J.'s Corn-Clam Chowder

Ingredients
1 16 oz. can of creamed corn
1 6 oz. can of minced clams
3 medium white potatoes
4-6 cups milk
1 small onion, diced
2 pats of butter
1 tsp. dried marjoram
salt and pepper to taste

Method

Dice the onion and lightly cook in melted butter until translucent in color. Add juice from minced clams. Peel and chop potatoes into small cubes. Cook the potatoes in the onion and clam juice mixture about 10 minutes on low heat. The potatoes should not be thoroughly cooked at this point, but only partially done or softened. Add creamed corn and minced clams to the potatoes. Stir and lightly season to taste with salt and pepper. Place mixture in a double boiler, or the soup base can be cooked in a sauce pan on low heat. However, check often to make sure the soup is not scorching. Stirring slowly, add the milk to the mixture. Next add the dried, crumbled marjoram. Cook slowly for about an hour. If needed, add more milk to achieve the "chowder" consistency you desire. Remember, the chowder will thicken on its own from the creamed corn, so the amount of milk may vary. Serves six.  

C.J. serves as Bridget's sounding board, doubling at times as her advising Dutch uncle. The retired longshoreman has a knack with making good soups at his cafe at St. Mary's Corner. Some of his recipes, however, would not make the haute cuisine section, but are more down-to-earth, homespun.