Massachusetts, chosen by Bridget is next! I picked clam chowder for the commonwealth
since we’ve already had Lobster Rolls for 2 previous New England states (see
Connecticut and Maine,) and because I think it really represents the Cape Cod
area. Say it in your head, “Lobstah” and “Clamdiggahs”, LOL. ;-) I am including the “real” recipe for New
England Clam Chowder; however, I am making changes. I prefer not to use fresh clams (just me, I am squeamish at opening them,) so I am using canned clams and bottled clam juice.
I’ve never been to Massachusetts, but one day we’ll all
go. Just think about how much history
it’s seen: the Pilgrims, the Puritans,
the American Revolution, Salem Witch Trials, the Civil War… There is even a tie to Charleston: the African-American 54th Infantry
Regiment, which fought battles on James Island and Morris Island against the
Confederates.
The
official state dessert of Massachusetts is Boston cream pie. It is also quite noticeably a cake
rather than a pie. Most Boston Cream Pies are made up of two round layers of
cake, a layer of thick, creamy vanilla custard in the middle and a chocolate
icing on the top. The Parker House Hotel
opened in Boston in 1855. By 1856, as far as we know, Parker House Chocolate
Cream Pie, what is now Boston Cream Pie, was on the menu.
Menu: New
England Clam Chowder with oyster crackers, Boston Baked Beans (served at
breakfast), and Boston Cream Pie
Outcome: We all loved the soup (not too clammy) and the cake was a hit!
Next up: Ben’s
turn! He chose Hawaii! Get ready for a luau!
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| New England Clam Chowder |
New England Clam Chowder
Prep time: 20
min. Cook time: 30 min.
Ingredients
•
7 lb. hard-shell
clams (littlenecks or quahogs), scrubbed
•
2 cups water
•
4 slices bacon,
cut into ½" pieces
•
2 large leeks
(white and light parts only), sliced
•
Salt and pepper,
to taste
•
2 cloves garlic,
chopped
•
1 bay leaf
•
4 sprigs fresh
thyme
•
2 lb. (about 6)
red potatoes, cut into 1" cubes
•
2 cups heavy
cream
•
¼ cup chopped
fresh parsley
Directions
1.
In a soup pot
over medium-high heat, combine the clams and water. Cover and cook for 10
minutes, shaking the pot every few minutes to redistribute clams, or until the
clams open.
2.
Transfer clams to
a large bowl, discarding any that do not open; cool. Carefully pour the clam
broth into a 1-quart liquid measure (it should fill the measure), leaving about
1 inch of liquid in the pot. Discard the remaining broth at the bottom of the
pot.
3.
Remove the clams
from their shells and chop coarsely. Transfer to a bowl; refrigerate.
4.
Rinse and wipe
out the pot to remove any sand. Add the bacon to the pot and cook, stirring
often, for 3 minutes until it renders its fat and begins to crisp.
5.
Add the leeks,
salt, and pepper. Cook, stirring often, for 4 minutes more. Add the garlic and
cook 1 minute more. Add the 1 quart clam broth, bay leaf, thyme sprigs, and
potatoes. If the clam broth does not cover the potatoes, add water to just
cover them. Bring to a boil, lower the heat, and cover the pot. Simmer, stirring
occasionally, for 15 minutes until the potatoes are tender.
6.
With a large
metal spoon, crush some of the potatoes against the side of the pot to thicken
the chowder. Stir in cream, return the clams to the pot, and cook for 3 minutes
or until the cream starts to bubble at the edges of the pot.
7.
Remove the thyme
sprigs and bay leaf. Stir in parsley and taste for seasoning. Add more salt and
pepper, if you like.
Boston Cream Pie
This recipe requires some advance planning, as the
cake has to cool completely before it is filled and frosted.
Ingredients:
•
Yellow Cake
(boxed)
•
Custard Filling
(see recipe below)
•
Chocolate Ganache
(Icing) (see recipe below)
Assemble the Boston Cream Pie:
1.
Prepare yellow
cake according to box directions.
2.
Place one layer
of the cake on a serving plate and top with the custard, spreading the custard
to the edge.
3.
Carefully place
the remaining cake on top of the custard; gently pressing down.
4.
Refrigerate for 1
hour to help keep the cake together.
5.
Spread the Chocolate
Ganache on top of the cake, spreading the Ganache to the edge and down the side
of the cake. Some people like to let the Chocolate Ganache drip down the sides
of the cake.
6.
Refrigerate the
finished Boston Cream Pie approximately 1 to 2 hours before cutting and
serving.
7.
To cut the cake,
wet a sharp knife in hot water, and shake off any excess water before making
each cut. Let the cut portions stand at room temperature for approximately 10
to 15 minutes before serving.
8.
This may be made
1 day in advance, covered loosely, and refrigerated.
Makes
10 to 12 servings.
Custard Filling
Ingredients
·
1 ½ cups whole
milk
·
1 vanilla bean,
split lengthwise
·
½ cup granulated
sugar
·
¼ cup all-purpose
flour
·
3 large egg yolk,
beaten
Directions
1.
In a large
saucepan over medium heat, add the milk and split vanilla bean; heat to just
below boiling and then remove immediately remove from heat and set aside to
infuse for 10 to 15 minutes. After the infusing time, remove the vanilla bean and,
using a sharp knife, scrape the seeds from the vanilla bean, reserving the pod
for another use.
2.
In the top of a
double boiler over simmering water, place sugar, flour, and egg yolks; stir
until mixture is smooth. Add warm milk and scrapings from inside of vanilla
bean. Continue cooking, stirring constantly, until mixture begins to thicken.
Remove from heat and stir. Let mixture cool completely.
Chocolate Ganache (Icing)
Ingredients
·
1/3 cup heavy or
whipping cream
·
7 oz. semi-sweet
or bittersweet chocolate, chopped
Directions
In a small, heavy saucepan, add the cream and bring
just to a boil; immediately remove from the heat. Add the chopped chocolate,
stirring with a whisk until the chocolate is melted and the mixture is
completely smooth.
Use the chocolate ganache while still warm. NOTE: If the
chocolate ganache has cooled, gently re-warm before using.
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| Boston Cream Pie...yummy! |
The Boston cream pie looks great. Steve and I used to make them a lot. Not sure about the clam chowder, did you try it? How did the kids like it?
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