Chowder +Giveaway by Maya Corrigan

POTLUCK MONDAY: CHOWDER 

We started Potluck Monday as a day for the unexpected: to revisit an old recipe, welcome a surprise guest, or explore a food topic. Though we planned to take turns at the potluck, the scheduling became complicated and I volunteered to take over Potluck Monday. It will be a day focused on food and cooking without a new recipe, but often with links to related recipes already on the blog. Today’s topic is chowder. Leave a comment about chowder to enter a drawing for Scam Chowder, my 2nd Five-Ingredient Mystery.

Chowder originated as a potluck meal. When men from the fishing villages along the Atlantic coast of France returned home with their catch, the community celebrated by preparing a thick soup or stew with ingredients from each family. Some contributed fish, others vegetables or seasonings. Whatever they had, they threw into the pot. Later, as people from the fishing villages relocated to Canada, they brought their culinary traditions with them. Eventually, the French word for the large pot or cauldron (chaudière) used to make the villagers' soup morphed into the English word chowder. This way of cooking fish migrated down to New England and farther south along the Atlantic coast and eventually across the country, with variations developing in each region.

Chowder even entered into literature, with a chapter in Herman Melville's Moby Dick devoted to it. Melville character, Ishmael, describes the clam chowder of 19th century New England: “It was made of small juicy clams, scarcely bigger than hazel nuts, mixed with pounded ship biscuit, and salted pork cut up into little flakes; the whole enriched with butter, and plentifully seasoned with pepper and salt.”

Today clam chowder comes in several varieties: white or New England chowder, made with milk or cream; red or Manhattan chowder, made with tomatoes; and the light broth-based chowder found in Rhode Island, around parts of the Chesapeake Bay, and Cape Hatteras. 

A recipe for the Chesapeake version of light chowder appears in Scam Chowder. The cover illustrates the five ingredients that go into this type of chowder. In the book the passing of two different types of chowder around the table serves as a clue to the murderer’s identity.

Chowders aren’t just for fish. Hearty soups made with chicken or vegetables are also known as chowders. Here’s a selection of chowder recipes that have appeared on Mystery Lovers’ Kitchen. 

• Lucy Burdette's Corn, Potato, and Sausage Chowder
• Sheila Connolly's Fish Chowder
• Liz Zelvin's Clam Chowder
• Daryl Wood Gerber's Summer Squash Chowder
• Lucy Burdette's Chicken and Corn Chowder

📖

Maya Corrigan writes the Five-Ingredient Mysteries featuring café manger Val and her live-wire grandfather solving murders in a Chesapeake Bay town. Maya lives in a Virginia suburb of Washington, D.C. Before writing crime fiction, she taught American literature, writing, and detective fiction at Northern Virginia Community College and Georgetown University. When not reading and writing, she enjoys theater, travel, trivia, cooking, and crosswords.

• Visit her website to sign up for her newsletter. One subscriber wins a book each time a newsletter goes out. 
• Check out the easy recipes, mystery history and trivia, and a free culinary mystery story on the website.

ABOUT SCAM CHOWDER: Five-Ingredient Mystery #2

When a con man preying on retirees dies after eating Granddad’s clam chowder, Val must prove her grandfather innocent of murder.

Val loves the historic town where she lives with her grandfather, the Codger Cook. Running the fitness club’s Cool Down Café—and salvaging the five-ingredient dishes Granddad messes up—keeps her busy. When a dinner guest, a scammer who preys on retirees, goes face down in the chowder, Granddad's in the soup. As the police gather the ingredients for a murder conviction against him, he and Val dredge up secrets that could save him or get them both killed. ​

“Granddad is a hoot and his jobs as a food reviewer and part-time detective provide endless possibilities for fun and murder . . . Charming.” —Kirkus Review

"Your book highlighted the problem of fraud against seniors...an excellent mystery coupled with a great public service announcement!" — A Reader Review of Scam Chowder

📖

To enter a drawing for a copy of Scam Chowder, leave a comment about chowder by Wednesday, June 9. I can mail the paperback only to a U.S. address. Outside the U.S., the winner will receive cozy mystery swag or an e-book. 

Do you like chowder? If so, what's your favorite kind? 

First You Catch Your Dreams

It's so appropriate to welcome Elizabeth Zelvin on Mother's Day. Liz is a loving mom and grandmother and an amazing, multi-talented woman.  She's a New York psychotherapist, a three-time Agatha Award nominee, and author of the mystery series featuring recovering alcoholic Bruce Kohler, starting with Death Will Get You Sober.  The third book, Death Will Extend Your Vacation, is just out, and “Death Will Tank Your Fish” was a 2011 Derringer Award nominee for Best Short Story. Liz has also just released a CD of original songs, Outrageous Older Woman.  Happy Mother's day, Liz!
 

One of the best kept secrets in the fashionable Hamptons is a beautiful peninsula called Gerard Drive, a narrow road winding its way between the wetlands of Accabonac Harbor and the open expanse of Gardiners Bay. On a clear day, it looks as if you could throw a stone to Gardiners Island, the private domain on which they say the pirate Blackbeard buried his treasure. The Gardiner of the day caught him at it, captured and sent him off to England to be hanged, while the family has been eating off the buccaneer’s gold plates to this day. Or so they say.

If you meet any oldtimers while you’re getting your shellfish permit at the Town Clerk’s office in East Hampton, they won’t tell you where to find the shellfish. But if you run or walk your dog or bike or rollerblade on Gerard Drive, you can’t help seeing clammers, sometimes almost dryshod on the mud flats at low tide and sometimes waist deep and balancing precariously as they reach into the mud under their feet for the makings of a classic chowder. It looks so easy....

I discovered the hard way, ie, by becoming eligible for Medicare one day at a time, that shellfish permits are actually permanent and free to seniors. (You spring chickens will have to get one every year and pay a fee for it.) I kept meaning to go and use it, along with the clam gauge that indicates when a clam is too small to keep legally. But the tide table for Accabonac Harbor is another well kept secret (go on, try to google it—you’ll get the highs and lows for Three Mile Harbor, not at all the same thing), and since they built a bridge (or dug a channel, which was the important part) letting water from the bay go in and out more easily at a point about a mile from the mouth of the harbor (between the tip of Gerard Drive and the delightfully named Louse Point), the mud flats only get uncovered when low tide is very low indeed.

I run three miles along that drive every day I can when I’m out there. The air is filled with birdsong, wildflowers abound, deer and rabbits dart across the road, and the sparkling air and glinting water demonstrate why artists rave about the East Hampton light. I’m always looking for clues to that extra-low tide, and last Columbus Day weekend, a three-day stretch of absolutely perfect weather, I found it. Ospreys and herring gulls have no trouble catching seafood, so why should I? I gathered up my gear and permit (couldn’t find the clam gauge) and made ready to hunt the wild clam.

Now came the hard part: getting my hubby to come with me. His idea of paradise is a big chair, an open window with the breeze blowing through it, and a good book. Well, his real idea of paradise is the streets of New York City. But he was there, and I wasn’t letting him off. I had to share the fun, didn’t I? And what are husbands for if not to carry the rake, the bucket, and, one hopes, the clams?

Alas, the clams did not cooperate. We spent a couple of hours stooped over and burrowing in the muck with toes and fingernails. Not a clam. A couple stationed maybe fifty yards from us were literally raking them in. “This is a good spot!” the woman kept exclaiming. Unfortunately, clam etiquette forbids poaching on someone else’s spot. But I kept inching closer. A couple of young women came splashing out, politely avoided the first couple’s spot, and quickly found another that yielded not only clams but a large oyster and a crab or two.

My husband was not a happy clammer. Nor was I—but I didn’t want to go home without clams. It happens that our favorite gourmet farm market, whose clam chowder is a perfect 10, didn’t make it at all last season, and we were both feeling chowder deprived. You need about three dozen good sized clams to make a pot of chowder. That wasn’t happening. Finally, the two young women kindly offered to share their spot. Within minutes, my husband got a clam. One. To make a long story short, we ended up with half a dozen clams, two medium-sized and the other four—well, let’s say it’s just as well we couldn’t find our clam gauge and that the Marine Patrol didn’t happen to come along.

Did I make clam chowder? You betcha. It was kind of like the stone soup of folklore—putting a big nothing in the pot and adding all the other ingredients. But was it good? It was delicious.

East-Hampton-is-practically-New-England Clam Chowder

(Note: Real New England clam chowder is made with melt-in-your-mouth soft shell clams. New Englanders call the clams I’m talking about quahogs.)

Liz's Clam Chowder

3 dozen fresh hard shell clams

water to cover

bacon or pancetta

1 large onion

carrots

celery

1-2 large potatoes, peeled

heavy cream

sweet butter

Make sure the clam shells are clean (and not soapy). Put them in a large pot and cover with water. Cover the pot and steam the clams until they open. Remove the clams, take them out of the shells, and put them aside. Discard the shells.

Chop or dice the bacon, onion, carrots, celery, and potatoes. Cook the bacon in a hot skillet, then add the onions and cook until they’re golden. Bring the clam broth to a boil. Add the carrots, celery, and potatoes, lower the heat, and simmer until the carrots and potatoes are soft. (You can sautée the carrots and celery first along with the onion if you like.)

Chop the clams and stir them into the broth. Season with salt, pepper, and dill to taste.

At this point, you’ve done the work. You can put the soup in a container in the fridge (or freezer, if you want to) and use it later. Or you can finish the job and eat it right away. Take the pot off the heat and make sure it is no longer boiling. Stir in heavy cream. (The woman I learned this recipe from said to use 1 part cream to 2 parts clam broth. I think it’s a judgment call, depending on how thin you like your chowder. It will be thinner than  most commercial and restaurant chowders, which are thickened with corn starch. Bad.)

Float a couple of pats of butter on the top until they melt, and you’re done. Be careful not to let the chowder boil once you’ve added the cream and butter. Serve hot.

Visit Liz at her website www.elizabethzelvin.com  and her music website, www.lizzelvin.com. Liz blogs on Poe’s Deadly Daughters and SleuthSayers. 

Clambake Hash

Please join us in welcoming Barbara Ross, whose new Maine Clambake Mystery Series will debut with Clammed Up in September!

I’m so happy to be writing the cozy culinary Maine Clambake Mystery series because I can sing the praises of my adopted second-home town, Boothbay Harbor, Maine (lightly disguised in the series as Busman’s Harbor).

But what to do about the recipes? A Maine clambake (sometimes called a lobster bake) is basically one meal—chowder, steamed clams, lobster and corn, often supplemented by potato, onion, and so on. How was I going to come up with enough recipes for a series?

Of course, the book does include recipes for the clam chowder and the blueberry grunt my fictional Snowden family serves on their private island. But I’ve also collected recipes from around my fictional town.  This one, for clam hash, is from local curmudgeon and restaurateur Gus Farnharm.

Here’s what my main character Julia Snowden says about Gus’s hash.

“Ayup. Hash?” Gus asked.

Among the cognoscenti, which is to say the locals, Gus’s clam hash was famous. Like any hash, it’s made with lots of onions and potatoes, but he uses clams instead of beef or corned beef. The fresh, diced clams give the hash a salty-sweet taste that cannot be beat. And if you ask for it, he will top the hash with one or two perfectly poached eggs.

“Yes, please.” I answered. “With one egg.”

“Because one egg is un oeuf.” Gus repeated the oldest joke in the world.

Gus’s Clam Hash

Gus doesn’t let anyone into his restaurant unless he knows them, or someone he does know vouches for them. That means you may never be able to taste Gus’s delicious clam hash. But if you follow this recipe, you’ll get very, very close!

2 large Maine potatoes

1 large yellow onion

2 cans minced clams (Gus uses 1 cup of freshly minced clams, but if you buy a good brand of canned, it will be almost as good.)

Salt

Pepper

2 Tablespoons heavy cream

2 strips bacon

1 Tablespoon butter

Prick the potatoes with a fork and microwave on high for 5 minutes or until they can be easily pierced with a fork.

Cut onion in eighths, then put in a food processor and pulse 10 times.

Peel the cooled potatoes and chop them into large cubes.

Put the cubed potatoes in the food processor with the onions and pulse to combine. Add salt and pepper.

Add the drained clams and cream. Pulse to combine.

In a frying pan, cook the bacon until crispy, then remove and set aside.

Add the butter to the bacon fat in the frying pan.

Add the hash from the food processor and press down into the frying pan. Cook for 5–6 minutes on medium heat until the bottom begins to brown.

Turn and cook the other side.

Keep flipping to add more crust as desired. 

Top with crumbled bacon.

If you’d like to go to a real clambake on a real Maine island (as opposed to my fictional one) follow this link. http://www.cabbageislandclambakes.com

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Barbara Ross is the author of Clammed Up, first in a series of Maine Clambake Mysteries. Barbara and her husband own the former Seafarer Inn in Boothbay Harbor, Maine. From her perch on the Seafarer’s wide front porch, Barbara’s had a chance to observe the quirks of life in a small resort town, along with the stunning harbor views. Barbara and Bill longer run the inn as a Bed & Breakfast. Barbara is notoriously not a morning person. They considered a Bed-and-Get-Your-Own-Damn-Breakfast, but there didn’t seem to be much of a market. You can read more about Barbara and the book at www.maineclambakemysteries.com.

Dulse Chowder a la Sam Sifton

I am a big fan of writer Sam Sifton’s recipes, which appear regularly in the New York Times Sunday Magazine. I’ve even added a few of them to my favorites.

But this past weekend I found a happy surprise in the magazine section: I’d beaten him to the punch with my use of dulse! (That's seaweed, remember?) Oh, I’m sure he’s known about it and been cooking with it for years, but I shared the stuff with you first!

His recipe was for a seafood chowder, and if you think about it, combining seafood and seaweed makes perfect sense. But I had some reservations about using some of his choices. For one thing, he called for clams, and I have never had a clam dish that did not include some sand. My teeth don’t like sand.

He also used bacon. Now, I love bacon, but I think it might overwhelm the delicate flavors here, so I swapped in salt pork. And he added fish. I like fish, but not quite as much as he wanted. So I decided to cut back on the fish (I used fresh cod), and doubled the amount of scallops (also fresh and local), which are suitably delicate in flavor and texture.


Dulse Chowder

Ingredients:

2 tablespoons butter
1/2 cup salt pork, diced
2 tablespoons dulse flakes (soak them first)
1 medium onion, sliced
2 carrots, peeled and halved, then sliced
2 parsnips, peeled and halved, then sliced
2 medium-size all-purpose potatoes, cubed
1 cup dry white wine
3 cups clam or fish broth
3 sprigs fresh thyme
2 bay leaves
2 cups heavy cream
Freshly ground black pepper to taste
1/2 pound firm white fish fillets, cut into 1-inch cubes
1 pound sea scallops, sliced into rounds if very large
1/4 cup chopped parsley


Instructions:

In a large pot, put 1 tablespoon of the butter, and turn the heat to medium-low. Add the salt pork and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove the pork bits from the fat, and set aside.

Add the dulse and the onion to the fat, and cook, stirring frequently, until the onion is soft but not brown, about 10 minutes. 

Add the remaining 1 tablespoon butter, then stir in the carrots, parsnips, potatoes and wine, and continue cooking until the wine has evaporated and the vegetables have just started to soften, approximately 5 to 7 minutes. 

Add enough broth to just cover them. Add the thyme sprigs and the bay leaves.

Partly cover the pot, and simmer gently until the vegetables are tender, approximately 10 to 15 minutes.

When the vegetables are tender, add the cream, and stir in the reserved pork bits. Add black pepper to taste. Let come to a simmer. (Do not let chowder come to a full boil or it will curdle.) Remove the thyme and the bay leaves and discard.

When you’re ready to serve, slip the fish pieces and scallops into the liquid allow them all to cook into translucence in the heat, approximately 5-7 minutes. 

Season to taste with salt and pepper, and serve, garnished with the chopped parsley.

The dulse gives the chowder a slightly sweet flavor which pairs well with the scallops (which should be barely cooked and very tender). The hardest part of making this dish (apart from finding dulse) is all that chopping, but it’s worth it.

Many a Twist (Crooked Lane Books), available now!

This is a dish that should be on the Crann Mor menu! It's earthy and exotic at the same time.


www.sheilaconnolly.com

Easiest Summer Salad Ever and Results of Favorite Cookout Foods Poll from Cleo Coyle

Cleo Coyle has a partner in

crime-writing—her husband.

Learn about their books

by clicking here and here.

Have you ever wondered where the phrase "cool as a cucumber" came from? 

The inside of a cucumber is 20 degrees cooler than the outside. Too bad we can't claim the same advantage on these sweltering summer days! Marc and I do the next best thing, we eat them like crazy. 

Crunchy, cold cukes are supremely satisfying in summer. Their B vitamins make them a great pick-me-up food. They're also hydrating. And staying properly hydrated is a real health concern these days, not only in summer but year-round. 

Apparently, the Roman Emperor Tiberius insisted on cucumbers daily during summer and winter. The Romans used greenhouses to provide it for him every day of the year. Below you'll find one of our favorite ways to put it on the table...

Cleo Coyle's
Cool as a Cucumber 
Summer Salad

If you like buttermilk Ranch dressing but never have buttermilk on hand and don't want to use bottled dressing, try this super-fast creamy, cool, and crunchy salad. It pairs beautifully with grilled meats and fish, making it a fantastic salad for summer cookouts. And speaking of cookouts, scroll down for the results of my Cookout Foods Poll that many of you took last week. May you eat with the joy of summer! 

~ Cleo


Yield: About 4 servings


Ingredients

2 medium to large chilled cucumbers
1 small red onion (or 1/2 a medium to large red onion)
3 (or so) tablespoons cold sour cream (*see my note)
Fresh dill 
Salt and pepper (to your taste)


* CLEO NOTE: You can substitute crema Mexicana or creme fraiche for this recipe, but do not use yogurt, which is too tangy. The sour cream provides a sweeter, creamier flavor that (combined with the dill) mimics a lovely buttermilk Ranch dressing, but without the fuss of lots of ingredients, including buying buttermilk, which some folks have told me they have trouble finding these days. I hope you enjoy it!

Directions: You can either peel the skin from the cucumbers or keep the skins on for extra fiber. (See a great use for cucumber skin in my tips below.) Cut the cucumbers into thin slices. Cut the red onion into thin slices. Toss both well with sour cream and the fresh dill. Salt and pepper to taste. White pepper (used sparingly) makes a pretty presentation. Garnish with a bit more fresh dill.

CLEO'S COOL 

CUCUMBER TIPS!

* SUNBURN SOOTHER

Use the skin of a cucumber to sooth your sunburn or skin irritations, the same way you would use aloe for sunburn. 

Cleo and her (home office) 
Cucumber Spa

* EASY, SOOTHING SPA TREATMENT - Place a slice over each eye. The cool feel of it is incredibly soothing, the scent is lovely, and the anti-inflammatory properties help reduce puffiness.

* HANGOVER CURE - Because cucumbers have B vitamins and electrolytes, they can restore the nutrients you need during sleep. So if you've had a few too many cocktails, eat cucumbers before going to bed. By morning, the intensity of any hangover headache will be reduced.

Mr. Fellows appreciates 

the Hangover Cure.

* HEALTH BENEFITS: The fiber in cucumbers helps us eliminate toxins from our bodies. They relieve bad breath, help fight some forms of cancer, promote joint health, and reduce cholesterol. The potassium and magnesium also help regulate blood pressure, and cucumber juice has been found to be beneficial for diabetic patients (it contains a hormone needed by cells of the pancreas for producing insulin). Read more here.

And now...

CLEO's
SUMMER COOKOUTS 

POLL RESULTS!

As our blog follower "Jen" put it in the comments last week, "Nothing beats summer BBQs!!!"  Many of you had the same happy reactions to my poll.

You can see the original blog post and poll by clicking here. Now here are the final results of your voting...

What 4 items are a MUST 

for your summer cookouts?

Out of over 500 votes cast, 

you chose the following Top 4 foods...

#1 Burgers (beef, lamb, turkey, or veggie)

#2 Sweet Corn on the Cob

#3 Potato Salad

#4 Watermelon

And here is how you ranked 

the other foods in the poll...

(#5) Hot Dogs  (#6) Steak  (#7) BBQ Baked Beans 

(#8) Chicken (#9) Ribs (#10) Beer 

and finally (#11) S'mores 

* * *

Your "other" suggestions
for cookout foods included...

BRATS - Anne Lovell, Elaine Klingbiel, Deborah, and B.E. Sanderson all mentioned bratwursts. 

And Deborah added:  “…here in Ohio, we are big on grilling bratwurst. Hey, at least I didn't go with goetta - no one outside this area even knows what that is. :)”

TURKEY BRISKET IN THE SMOKER - Stephanie Jones said: “I like turkey or brisket in the smoker for the day, and those amazing aromas that trigger hunger. Also, a fruit skewer of whatever is in season…”

BRISKET AND PORK LOINS - Kitty said: "We love to put them on the back of the pit and let them smoke.”

Donna E had a great suggestion: “…one of our favorite grilled meals at home is chicken marinated in Italian dressing & then grilled.”

Grandma Cootie has a favorite, too: “…can't leave out my son's wonderful special baked potatoes. Slices and seasons them, cooks up a little crisp bacon to add while serving - yum. Everything is better on the grill.”

Helena Georgette likes to cook more than one meal on her grill. “My Santa Maria Tri Tip & Santa Maria Beans are very good for summer grilling.”

Joyce Tremel said: “…If I'd have had a fifth choice it might have been ham barbecues with Isaly's Chipped Ham.”

Cynthia E. Blain – “…we do love lobster steamed in a pot ON the grill along with plenty of steamer clams from Maine or Cape Cod and many times we do a Clam Boil with the potatoes, onions, Portuguese sausage or Kielbasa, along with the clams. Nothing like a real New England Clam Boil. We also make homemade clam chowder and clam fritters to go along with almost every cookout/BBQ….” (Wow! Count me in, Cynthia! - Cleo)

  

* * * 

And many of you 

shared lovely memories...

Dotty Kelley – “When I was a kid we used to summer on Cape Cod. There was a great farm stand on the way that sold the sweetest sweet corn ever. We always stopped there and bought dozens of ears for our first cookout. Great memories of family fun and summer grilling.”

PlumGaga – “…I'm a corn snob, so in an ideal world, the water would be put on to boil before the corn was picked from the garden. These days I reluctantly settle for the freshest from the farm stand.”

Ronna Lord - “…the potato salad is a definite must. It's my mom's recipe from years ago and everyone loves it and the memory of mom/Grammy/great Grammy!”

AnnMarie Green – “4th of July was like a big family reunion when I was growing up. It was the best picnic ever…and for dessert a cup of coffee with a plate full of cakes and cookies!”

Debra Carmichael – “We love grilling out…My husband is retired Army and even stationed in Alaska we cooked out in the winter.”

Carol Summers-Kolber – 

“My favorite cookout was the summer before my husband passed away. All the family was there and some of my adult kid's in-laws too. We cracked open a bottle of wine that my granddaughter had corked in her summer apprenticeship to a vineyard and toasted each other. My son-in-law did the grilling and we all contributed the side dishes. We ate outside under the huge maple tree in the backyard while various family pets chased each other and the younger kids around the yard. We all knew my husband did not have much time left because of his illness and it remains one of the best days of summer past.”

Thank you, Carol, and all of you for
sharing such beautiful memories!

XOXO  ~ Cleo

* * * 

Finally, the most 

important ingredient of all...

ANN*H – “The only thing I would add to this list is family and fun : )”

Connie Stein – “plus…swimming pool and family and friends…”

Diane Snow – “The most important ingredient is ‘Family and Friends’ (including the 4 leg variety)!”

Eat with joy!

~ Cleo Coyle

New York Times bestselling author of

The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 

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Countdown to
Release!

 

Next Tuesday
August 5

The hardcover
bestseller comes to
paperback...

*Starred Review ~ Kirkus
"Top Pick" ~ RT Book Reviews
"A highly satisfying mystery" - PW

Billionaire Blend
A Coffeehouse Mystery

This culinary murder mystery features
more than 30 delicious recipes, including
secret "off the menu" coffee drinks.
Read (and eat) with joy!

***

The Coffeehouse Mysteries are bestselling

amateur sleuth murder mysteries set in a landmark

Greenwich Village coffeehouse, and each of the

14 titles includes the added bonus of recipes. 

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