Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
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Soups
Veal Stock for Minestrone
Nona Crinella's Egg Ribbon Soup
Ministrone Presto
Quick Clam Chowder
Lavagna Fish Stew
Pasta E Fagioli (I)
Tortellini in Turkey Broth
Pasta E Fagioli (II)
Lentil Soup
Sonoma Fish Soup
Beef Soup
2005 Sauvignon Blanc
2005 Glissando
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Marian Crinella's Quick Clam Chowder
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Here's another of Marian Crinella's quick soups. Friday meant no meat,
even after the laws of Catholic Church changed. It was also a busy night,
with the kids going to movies, football or basketball games, or dances
(held at the Petaluma Roost Club every Friday night). The older folks
attended events at one of the many social and/or church organizations that
characterized life in small towns during the 40's and 50's (such
activities diminished rather dramatically with the advent of television).
But the family still had to be fed, and Marian Crinella was always on the
lookout for a quick recipe for Friday night, the busiest night of the week
and one that would not fill her house with the smell of cooked fish.
2 cans (about 8 ounces each) of clams, including juice
2 large white onions, finely chopped
4 stalks of celery, finely chopped
4 medium baking potatoes, peeled and diced
6 medium cloves garlic, finely chopped
1 cup parsley, finely chopped
1 tablespoon, dried tarragon
1 bay leaf, whole
1 teaspoon, white pepper
1 teaspoon, salt
1/2 cup, sweet sherry
1/4 cup, olive oil
1/2 cube, sweet butter
2 medium cans (about 15 ounces each), peeled and chopped tomatoes,
including juice.
2 cans (about 15 ounces), water
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Sauté onion, celery, parsley, garlic, and diced potatoes in olive oil and
butter, over medium heat, until potatoes are tender.
Add sherry, and stir
until about half the sherry cooks off.
Add canned tomatoes and all
spices. Cook for 20 minutes, until tomatoes have slightly decomposed.
Add clams and juice, simmer for another 5 minutes. Do not overcook clams,
as they will get tough.
Serve with sourdough French bread and dry white
wine, nothing else is needed.
Serves 8 as first course, 4 as main
course.
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