Not all of the recently harvested Prince Edward Island clams went into BSK’s supreme linguine with white clam sauce (a reprise of BSK’s Fire Island wonder). A handful were saved for BSK’s corn and clam “Chowda.”. Besides corn, clams, clam broth, ingredients included chopped onions and fennel, a sprinkling of chopped jalapenos, chili powder, milk and a host of herbs and spices. A tasty comforting dish, far better than super creamy (cloying) New England clam chowder or the tomato laden Manhattan version. HG lifted the dish’s pleasures by crumbling salt crackers into HG’s bowl plus dashes of a local hot sauce. After the satisfying “Chowda” dinner, HG was bemused. BSK does glorious things with seasonal sweet corn. However, BSK has promised HG corn fritters (onions and jalapenos in the batter). These crisp bits of heaven have not been forthcoming. (HG used to enjoy the corn fritters–version was invented by the late soulful chef Edna Lewis—that accompanied mutton chops at Gage & Tollner restaurant). BSK has not been making corn pancakes for breakfast. It is churlish of HG to complain since BSK cooks fabulous food daily and keeps old HG alive with her loving care. (Plus, BSK does household and financial management; house repairs and carpentry; bathing and grooming Toby, The Wonder Dog; daily laundry, gardening and chores and tasks too numerous to list). And, every now and then, BSK makes art.
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