Moving

So who wants to help us move Mar 6 and/or 7? =)

I'm trying to get people who aren't also helping senatorhatty and wildpaletz and strider13 move, since we're all moving at pretty much the same time and we, by far, have the most stuff to move. Also, I'm hoping for enough people that nobody has to do massive amounts. I'll buy or make (depending upon the availability of kitchen-ware) lunch and/or dinner depending what the eventual timing turns out to be.

Moving update

I got the truck for Mar 6 (Saturday). With some luck and good timing, we can actually share this with senatorhatty because it's a pretty good-sized truck. I have it all day starting at 7:30, and if we're completely packed by that time it shouldn't be too bad.

Anyway, for those offering to help move, 1) thank you, and 2) That's the day.

13 days until close of escrow!

Man.

Clam Chowder

• 4 cups potatoes, diced into small cubes
  
• 3 large carrots, diced into small cubes
  
• 1 large onion, chopped fine
  
• 1 large can of clams (I think it's the 51 oz can? It's a huge can)
  
• 10 tablespoons butter (1 and a quarter sticks)
  
• 6 tablespoons flour
  
• 2 tsp oregano
  
• 1 large pinch marjoram
  
• 10-15 drops worcestershire
  
• 1 1/2 tablespoons kosher salt (or 1 tablespoon regular salt)
  
• 1/2 tsp white pepper
  
• 1 or 2 bay leaves
  
• 4 cups milk or half-and-half
  

First: the recipe is supposed to have salt pork. I don't happen to have any salt pork handy, so I used drippings leftover from the last ham I made. This may or may not have actually done anything to the flavor, I couldn't tell you.

Immerse the carrots, potatoes and onion in the juice from the clams--this should come out ot around 4 cups of liquid. If it's less, supplement with a little water. Add a bay leaf and the salt, and gently boil until the potatoes and carrots are tender. Remove the bay leaf when done.

Meanwhile, melt all of the butter in a saucepan over medium heat. Once the butter is melted, put in the flour and the pepper. Stir until you have a nice roux, and cook for a minute or two. Add the milk in about a cup at a time; stir and heat until it's boiling, then add the next cup. When you have a nice, hot, thick cream sauce, combine with the vegetables and liquid. (Be sure to remove the bay leaf.) Add all remaining ingredients, and heat through. Serve immediately. Sourdough is nice. I use saltines.