SEA FOOD GUMBO

 

SEA FOOD

To serve S to 10

8 tablespoons butter

2 ten-ounce packages of frozen okra,

thoroui;hlv defrosted and thinlv

sliced, or

1

pound fresh okra, thinlv

sliced

' 2 cup finely chopped onion

> 2

cup finelv chopped green pepper

' 2 teaspoon finelv chopped garlic

2 tablespoons flour

4 cups chicken stock, fresh or canned

2 cups coarselv chopped fresh ripe

tomatoes, or an equivalent amount

of drained canned tomatoes

Herb bouquet of 6 sprigs parslev and

a large bay leaf, tied with cord

' 2

teaspoon thvme

2 teaspoons salt

Freshlv ground black pepper

1

pound of small raw shrimp, shelled

and deveined

' 2

pound of lump crab meat, fresh

or canned

16 oysters, shucked

2 teaspoons lemon juice

2 teaspoons Worcestershire sauce

'

I

teaspoon Tabasco

2 cups hot steamed rice (optional)

In a 10- to 12-inch frying pan, melt 4 tablespoons of the butter over moderate heat. Add the fresh or frozen okra and, stirring constantly, cook until

the okra stops "roping," that is, until the white threads the vegetable produces disappear. Over moderate heat, melt the remaining 4 tablespoons

of butter in a heavy 2- or 3-quart soup pot or casserole. When the foam subsides, add the onion, green pepper and garlic, and cook without browning

for about 5 minutes. Stir in the 2 tablespoons of flour, and when it has

been absorbed by the vegetables, cook 2 to 3 minutes longer, stirring constantly. Pour in the chicken stock and stir with a whisk to dissolve the

flour. Then add the okra, the tomatoes, the herb bouquet, thyme, salt

and a few grindings of black pepper. Bring to a boil, turn the heat to its

lowest point and simmer, partially covered, for '/2 hour. Then drop in

the shrimp, simmer for 5 minutes and add the crab meat and oysters. Simmer for 2 or 3 minutes, or only until the oysters curl around the edges

and the crab meat is heated through. Season with the lemon juice, Worcestershire sauce and the '4 teaspoon Tabasco, or more to taste.

To serve, it is customary to ladle the gumbo over small mounds of hot

rice in deep soup plates. However, the rice may be omitted if you prefer

NEW ENGLAND CLAM CHOWDER...SOUP

 New England Clam Chowder

To serve 6 to 8

V4 pound salt pork, cut into Vs-inch

dice

1 cup finely chopped onion

3 cups cold water

4 cups potatoes, cut into V4-inch dice

2 dozen shucked hard-shelled clams

with their juice, coarsely chopped.

or two 8-ounce cans chopped clams

,

(about 2 cups)

2 cups heavy or light cream

Vs teaspoon thyme

Salt

Freshly ground black pepper

2 tablespoons soft butter

Paprika

Over high heat, fry the diced salt pork in a heavy 2-quart saucepan, stirring constantly for about 3 minutes until a thin film of fat covers the

bottom of the pan. Reduce the heat to moderate, stir in the chopped

onion and cook together for about 5 minutes longer, stirring occasionally.

When the diced pork and onions turn a light golden brown, add 3 cups

of water and the diced potatoes. Bring to a boil over high heat, then reduce the heat and simmer with the pan half covered for about 15 minutes

until the potatoes are tender but not falling apart.

Add the chopped clams and their juices, the cream and thyme, and

heat almost to the boiling point. Then taste and season with as much salt

and pepper as you think it needs. Stir in the soft butter. Serve the chowder in large individual bowls with each portion dusted