After driving six hours with only 1/2 a ‘Lunchables‘ in my tummy, I was hoping for some snacks during our exclusive one hour interview with Rex Pickett, author of “Sideways”.  His reply to our texted request to set us up was, “No.”  However, I did get a nice glass of Pinot Noir and learned that this dude loves to cook.  He submitted this transcendental (his work) chicken soup for our slurping pleasure.  A bowl of this would probably go quite well with those left over crackers from my snack set.

Ingredients:

• 1 whole Farmers’ Market chicken (3-4 lbs.)
• 6 carrots (2 roughly chopped; 4 diced)
• Bundle of celery (2 stalks roughly chopped; 2 diced)
• 2 large onions (1 roughly chopped; 1 diced)
• 1 red bell pepper, diced
• Lots of mushrooms cut into bite-sized pieces
• Fistful of pea shoots (spinach or other green can be substituted), roughly chopped
• Olive oil
• 1 Tbsp garlic, minced
• 1 Tbsp ginger, minced
• The kernels from 1 ear of corn
• 2/3 cup Basmati rice
• Salt and pepper
• 1/2 juice of a lemon (optional)
• 2 Tbsp cilantro (optional)

1. Rough chop the carrots, onions and celery, set aside.
2. Cut the chicken into 7 parts — breasts, thighs, wings, and back (use poultry shears or a good kitchen knife)
3. Pack the chicken into a Dutch oven — I use a heavy, cast iron risotto pan — and fill with water — no more than a quart — until just covered.  Throw in the carrots, celery and onions. 
4. Bring to a boil, then lower the heat and reduce to a simmer and let go, uncovered, for only 20 minutes. 
5. During that time, dice the onions, celery, carrots, and red bell pepper, and mince the ginger and garlic.  Also, cut the mushrooms and deracinate the kernels from the ear of corn.
6. When 20 minutes is up, remove the chicken to a plate to cool.  Strain the resultant stock into a bowl.  Remove the carrots and set aside with the chicken.  Discard onions and celery.  If you have one, pour broth into a fat separator. 
7. Wash pan, put back on the stove over med. heat.  When the pan’s hot, add olive oil until it gets hot, then add diced onions, celery, bell pepper, and carrots.  Salt and pepper.  Cook for about 7-8 minutes, moving around frequently.  Then add garlic and ginger and go for about 2 minutes
8. Pour back de-fatted stock.  Add 2/3’s cup Basmati rice.  Turn heat to high.  Bring to a boil, cover, then turn heat down all the way.  Set timer for 10 minutes  Check a few minutes in to make sure it’s simmering and not boiling,  Adjust heat if necessary.
9. When 10 minutes is up, put the corn and mushrooms in, salt and pepper (yes, again!) and return to a simmer.  Set timer for 5 minutes.
10. During that 5 minutes, remove the skin from the chicken and shred into bite-sized pieces.  If the chicken still has a bit of rawness, don’t worry.  Rough chop the pea shoots.
11. When 5 minutes is up, add the shredded chicken (salt and pepper before stirring; yep, that’s right) and the pea shoots.  Bring just to a simmer, then turn the heat off, cover, and let sit for 15 minutes, or even as long as 1/2 hour.
12. Just before serving, add the juice from the one half of a lemon.  You can also add cilantro if you want and even a drizzle of olive oil if you’re feeling decadent.

The infamous Mr. Pickett lounging for the show

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Want to know a secret?  I have never made clam chowder (chowda’ or otherwise).  Whilst generally leaving this Eastern Seaboard delicacy to the experts, I was goaded into coming up with one on the fly because Beau is just a bit too busy being waxed for his newest superstar action figure – Next Iron Chef ~ Super Chef”.  He blurted out this “Soup of the Week” on the show so we went with it.  When recently asked for the recipe he texted, “I’m in Maui!”  Enough said.

Anyhoo, as I’m always up for a challenge, here it is.  Please keep in mind that this has never been tested or tasted.  I just plopped myself down at my laptop – deadline ever present – and pulled it out of my….litany of amazing culinary talent.  Take it as you will.

Heidi and Beau’s Clam Chowda’!  (Bowston accent included)

Serves 2 – me and Bo Mac – next time he’s in town!

Ingredients:

• 1 Pound Fresh Manila or Butter Clams (Beau takes big bites, so I go for 2 pounds)
• 1 Cup Clam Juice (divided)
• ½ Cup Chicken Stock
• ½ stick butta’
• 2 cups mire poix  – equal parts celery, onion, carrot – small dice
• ¼ Cup Sherry
• 2 T. fresh thyme
• 2 Cups heavy cream
• ½ to 1 Cup Mashed Potatoes (you’ll need to know how to make these, I have a deadline to meet)
• S&P (white pepper is best here)

For the Clams:

1. In a large sauté pan over medium heat, pour in 1/2 Cup clam juice and stock. Let come to a rolling simmer and then add the clams.  Cover and cook until the clams just start to open.  Remove from heat and strain, reserving the juice.  Pull those luscious little clams out and set aside to cool.  (They don’t have to be completely cooked at this phase….just easy to open shells)  Set a few aside for garnish, in the shell.

For the Base:

1. In a large saucepan over medium high heat, sauté the mire poix in the butter, adding a pinch or two of salt, until translucent – about 5 minutes.
2. Increase heat to high and add the sherry, reduce until almost all the liquid is gone, about 1-2 minutes.  Add the thyme and the liquor from the clams, plus another 1/2 cup of clam juice and cook for a minute or two.  Reduce the heat to medium and add the heavy cream.  Let cook for about 10 minutes until it starts to thicken and remove from the heat.
3. Strain the mixture into a non-metallic bowl and return the ‘soup’ to a sauce pan on medium.  Whisk in the mashed potatoes and check to see if this is your desired consistency.  You can always add a bit of wine to thin it out, or more potatoes to thicken it up.
4. At this point, add the clams and a bit more fresh thyme.  Let cook for 3-4 minutes on low.  Adjust seasonings.  Serve piping hot in a big ole’ bowl topped with a few of those clams in the shell (see picture) and some fresh thyme sprigs.  Crunchy bread,  a ‘stick a butta’ and you’re in business!  Sit down, turn on Food Network and watch our home town hero duke it out.   Next Iron Chef – Super Chefs airs Sunday, Oct. 30th on the Food Network:)

On a personal note:  Beau MacMillan (Bo Mac) is one of the most unassuming, unpretentious culinary geniuses I have ever encountered.  I’m proud to call him a friend and am grateful for all of his support and his BIG, HUGE HUGS!!! Love ya, dude!!

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