JFK, the moon and clam chowder of New England

Set 5 bowls with one lid  ø 26.5 cm antibacterial Microban®

His overwhelming passion for Marilyn Monroe, his marriage to the extremely elegant and frosty Jacqueline, the horrific murder he suffered … John Fitzgerald Kennedy was certainly one of the most powerful and talked about men of the twentieth century.

One thing that few people remember is that, as the 35th president of the United States of America, he launched the challenge to go to the moon…

We’ve decided to go to the moon!”, He declared on 25 May 1961 and, even though the undertaking would take place only a few years later, in 1969, that speech remained in history because of the audacity of an unthinkable gesture up to that moment and because of the effect it had on the rest of the world.

It was certainly not the only occasion in which JFK became the protagonist of epoch-making events, but it was perhaps the first for the man who had begun his political adventure only a few months ago. Without a doubt we know a lot about him as well as his public and private life, but … What was his favourite dish?

That is, what did he love to eat when he went home, stopped acting as president, and returned to wearing the clothes of a boy born in Massachusetts?

Let’s discover together something that is not in the movies and go back to where it all started, in the city of Brookline in the state of Massachusetts.

Connected to Europe by a common thread because it was there that the Pilgrim Fathers landed and settled, that is, the settlers who departed for Mayflower from Plymouth in England, Massachusetts is part of the region called New England precisely. It is right here – in the original nucleus of the new world – that we find the gastronomic roots of Kennedy.

The clam chowder of New England

Overlooking the Atlantic Ocean, the typical local dish could only be a seafood dish: clam chowder.

The clams of New England are larger than our Donax clams and have small molluscs that are characteristic of the Adriatic Sea. Moreover, you can use real clams to give the dish a look closer to that of the original. The most important thing for you is that they are washed very well!

Ingredients for 4 people

  • 3 kilos of clams
  • 1 white onion
  • 1 celery (stalk only)
  • 1 carrot
  • 2 cloves of garlic (or only 1 if beautiful large)
  • 100 grams of smoked bacon
  • 200 ml of fresh cream
  • Half a kilo of potatoes
  • 2 bay leaves
  • Thymus as required
  • Extra virgin olive oil
  • Salt and pepper to taste

Begin by washing the clams: an operation that someone calls ‘bleeding

This makes the idea good, in fact, because you have to soak the clams for an hour in a bowl or in the sink with water and salt so that they can expel their impurities. Then drain and rinse with great care.

At this point you can pour them into a pot with a drizzle of oil and garlic: keep them on a cheerful fire with a lid so they will open on their own. After ten minutes, remove the pan from the stove: throw away the clams that have not opened up, shelve those that have opened up and put them in a bowl, keep the water obtained after filtering it.

Now peel the vegetables and cut the potatoes into small squares. Then chop the celery, onion and carrot and brown them in a pan with a drizzle of oil and when the sauce is golden, add the bacon in cubes. Stir and leave on fire for two minutes. While pouring out the water little by little in which the clams were opened and set aside, pour the square potatoes, the chopped thyme and the bay leaves into the pot and conclude with the cream (at room temperature!).

Continue stirring until the mixture becomes creamy, then turn off the heat, add salt if necessary (and add a pinch of pepper) and then pour in the shelled clams.

If you like, give it a touch of green with chopped fresh parsley… And voilà, the clam chowder is ready!!

You can also serve it to your guests using the plates from our Sanaliving line . Light and resistant, coloured by the white inner coating, they fight against the proliferation of microbes and bacteria to guarantee you thorough hygiene. Of course, you can pair them with flat plates to complement the ideal equipment for both everyday and festive occasions.

If you would like to refrigerate the clam chowder (which is kept for 2, max 3 days) the right product for you the set of Microban® Sanaliving bowls with hermetically sealed lids  which safeguards your health while maintaining food hygiene and, at the same time, keeps the flavour intact.

 

Have a wonderful weekend from Omada!

 

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