January 5  – January11, 2026

Monday:                  Beef Hash

Tuesday:                  Pork Fried Rice

Wednesday:          Macaroni Beaucaire      

Friday:                      New England Clam Chowder

Saturday:                Pizza with Brussels Sprouts and Prosciutto

Sunday:                   Ropa Vieja with Rice, Black Beans and Collard Greens

Chowdah

“New England clam chowder, made as it should be, is a dish to preach about, to chant praises and sing hymns and burn incense before . . . it is as American as the Stars and Stripes, as  patriotic as the National Anthem.  It is Yankee Doodle in a kettle.” – Joseph C. Lincoln

There is some special pleading going on here.  Joseph C. Lincoln was from New England and he wrote poems and novels and plays about Cape Cod and, how to put it nicely, gushed, indeed slavered about everything New England.   And there is no doubt in my mind how his speaking voice would have sounded – all “Hahvahd Yahd” and an inability to pronounce the word ‘China.’

To be fair, I do prefer a good clam chowder to a great apple pie any day of the week.  And while I have my differences with New Englanders, especially Patriot fans,* and the automobile drivers in Boston who, every time I get a bit confused on their poorly-signed roadways, honk at me and shout, “What ah yah, retahded or somthin?,” I have a life-long love of New England (not Manhattan) Clam Chowder.  Manhattan Clam Chowder is like lite beer compared to the full-bodied ale of New England Clam Chowder.

*Stephen F was a great man, a friend and a rabid Patriots fan, a legacy he has bequeathed to his beautiful daughters.  Patsy, please don’t remind the girls about my attitude toward their favorite football team.  [Have Sean and Max converted Caroline, Erin or Molly to the Steelers yet?]

Jacques Pépin, who lives in Connecticut, has developed a spectacular recipe for clam chowder.  It takes some work to lay down the basic flavors, but the result is a rustic, soul-warming and substantial bowl of comfort on a cold night.  And you should serve it to your shivering crew at the first opportunity.

New England Clam Chowder

(adapted from Jacques Pépin, Cooking My Way)

Timing:                                         About one hour

Ingredients:                    Serves 4 as a main course

2 10-ounce cans of baby clams – these can be hard to source.  In Fox Chapel, you can find frozen baby clams at Labriola’s.  Note:  You don’t want ‘chopped’ clams – you want the chew from whole, baby clams.

2 10 oz. bottles of clam uice

1 tablespoon extra virgin olive oil

1 large leek ( 8 oz. or so), dark green leaves removed, 2-3 slices bacon, cut into ½ inch pieces

1 large garlic clove, grated or coarsely chopped – we used a little garlic powder

1 jalapeño, minced, 1 teaspoon fresh thyme leaves, 1 pound potatoes, peeled and cut into ½-inch dice

Cup of corn kernels, frozen or fresh, ½ cup heavy cream, Chopped fresh chives for garnish

1 cup cold water, ½ teaspoon Kosher salt, ½ teaspoon ground black pepper

Prep:

Trim root end of leek and cut lengthwise into quarters, then slice into ½-inch pieces.  You should have about 4 cups.

Slice bacon

Assemble other ingredients (thaw frozen clams, if using, in cool water)

Cook:

Heat the oil in a large saucepan or Dutch oven over medium and, when shimmering, add the bacon and stir until fat is rendered and bacon begins to brown – this will take 4 to 10 minutes depending on the thickness of your bacon.

Now add the leek, garlic, thyme, jalapeño, clam juice and ½ cup of the cold water, then the potatoes, salt and pepper.

In a bowl combine the flour with the remaining ½ cup of water and whisk until smooth.  Pour that mixture into the soup, stirring until well incorporated.

Bring the soup to a boil and then reduce the heat to a simmer, cover, and cook, stirring from time to time, until the potatoes are tender – about 20 minutes.

Add the corn kernels and the clams and bring to a boil, then stir in the cream and turn off the heat and ladle into warm bowls.  Garnish with chives.