- Camera
- ISO
- Aperture
- Exposure
- Focal Length
- iPhone 4S
- 64
- f/2.4
- 1/1905th
- 4mm
Through the generosity of a friend, I am able, once a year, to make my way to Fenway and see a game. So yesterday, as a punishment to both myself and my kids, I took advantage of that opportunity and sat for almost nine innings in the blazing sun. Now, I swore to myself I would be a parsimonious despot before the game, springing for a cheap water outside the park at best, but it soon became clear that it would require a near constant influx of heavily disguised and marked up sugar to catch even a single pitch.
Here’s a photo I took as the Sox headed back to the dugout. We had pretty good seats. There’s a Red Sox player, followed by some other Red Sox players. There was a time I could have told you which is which - like April or May - but now they all just kinda look alike.
Earlier, to a friend, I mentioned I would post this photo and some random nonsense, but that I had nothing to say about food, or cooking, or Grill 23. I told her I would include an unrelated recipe. She said it should be a good one. You can be the judge of that. Either way, I’ll dedicate it to the Red Sox.
Non Award-Winning, Gluten-Free, Red Sox Clam Chowder
Unlike just about every other chowder in this town, mine has never won an award. Never. Not a one. The recipe has appeared nowhere, and the soup, itself, generates little - no, zero - media buzz. I’m so proud of my happy little chowder. You go, chowder. (I’m sure this is just a coincidence, but I’ve never been employee of the month.)
1/4 cup small diced onion
1/4 cup small diced celery
1/4 cup small diced leeks
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp pimenton dulce
- toss all ingredients together and set aside for at least 1 hour
1/4 cup small diced bacon
above chowder “guts”
1 Tbsp oloroso sherry
- render the bacon over low heat, then add the chowder guts; cover and sweat until softened - about 10 minutes
- deglaze with sherry and set aside. Meanwhile:
3 cups clam juice
2 cups heavy cream
1 bay leaf
1 1/2 cups diced red potato
1 cup minced clams
1 1/2 Tbsp kudzu starch dissolved in 3 Tbsp water
- bring clam juice, cream and bay leaf to a simmer; add potatoes and cook until just done
- add clams and stir in kudzu starch slurry; cook until chowder consistency
- stir in above chowder guts, season with fresh black pepper and additional salt if needed
