But first a word on recipes in general. For the most part, they suck. That's right. They're not designed for real people who might actually cook the stuff. Who in the hell has the time or the interest to seek such bizarre ingredients as real ground sassafras powder or woodear mushrooms? The way I see it, if you can't find it at any Tops, Shaws, or Super Stop & Shop (I've just covered several states across the country, thank you very much), then the recipe is too damn complicated. And who wants to trim and prep the vegetables, blanch them, saute them, and then set them aside for the next 8 steps? Not this Frank.
Here's the soup: first, go to the seafood section and buy one of those mesh bags of clams. Anything will do. Littlenecks, mahoganies, whatever. I got a huge bag of some variety that cost only about $3. Don't buy the expensive ones b/c it's just soup. For the hard cash, you could just go to a decent restaurant and buy soup, right? Next, get a bottle of clam juice, and a can of canned clams. Pick up a couple of potatoes, carrots, and celery. Get an onion and some garlic too. Finally, you'll need a couple cans of broth, either chicken, vegetable, or whatever the hell you want. On your way out of the store, get a loaf of crusty french bread, and a hunk of cheese.
Peel and cube the potatoes. chop the carrots, onion, and celery. Saute the shit in a giant pot with olive oil and garlic. When soft, add the broth, a bay leaf, salt and pepper, and some parsley. Use however much you want. It doesn't matter. If you can't learn to cook by feel, then you're never going to learn how to cook and you may as well just order out. Be brave!
While that stuff simmers, boil some salty water and toss in the clams. Also drop in some white cooking wine (or beer, if you're out of wine), and some salt and pepper. When the clams are done in a few minutes (they will open up), drain and rinse them. If the broth is good (taste it!) and the potatoes and carrots are soft, add the bottled clam juice, and the canned clams with their liquid. Ladle the broth and vegetables into bowls, and set the clams (shells and all) on top. Take in the aroma! It's simple. It's magnificent in its simplicity. Screw all those t.v. chef assholes. Dip the bread in the broth. Grate some of the cheese on top. Enjoy it, and know that you've accomplished something simple and good.
- Frank