Monterey Peninsula Abalone Chowder
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INGREDIENTS 2 onions 2 leeks 3 sprigs celery 1 green pepper 1/4 pound butter 1 tablespoon flour 3 abalones Salt Worcestershire sauce Thyme Tabasco Sauce 2 quarts water 2 medium potatoes 1 pint light cream 1 teaspoon flour Chop 2 onions, 2 leeks, 3 sprigs celery, and 1 green pepper. Simmer together in 1/4 pound rendered butter. Stir in 1 tablespoon flour to thicken. Grind 3 abalones through a meat chopper and combine with the chopped vegetables and butter. Add salt, Worcestershire sauce, fresh or dried thyme and a tiny dash of Tabasco sauce to taste. Pour in 2 quarts of water and boil slowly for about 1 hour. Dice 2 medium potatoes and boil in a separate pan until they just begin to soften. Add to chowder and continue to cook until potatoes are soft but not mushy. Shortly before serving, pour in 1 pint of light cream and sprinkle in 1 teaspoon flour. Makes 12 servings NOTES - This famous Western chowder may be served as above or with the cream and flour omitted, in which case use 1 cup chopped fresh tomatoes added to the vegetables. The potatoes are boiled separately before adding to the soup in order to prevent the potato starch from clouding the chowder. This recipe calls for the use of thyme, either fresh or dried. The chances are that most of you will be using the dried, therefore, I would like to say a word about the use of all dried herbs. Do not leave the little herb jars on your kitchen shelves for months and months at a time and expect them to be as potent as they were the day you first brought them home! Take a pinch between your fingers, put it in your mouth, and munch thoughtfully. Then, and then only, will you know how much the use of that particular herb will help in preparing the recipe of your choice.