Recipes by Jack Albertson: Boston Clam Chowder; New England Boiled Dinner

Jack Albertson's Boston Clam Chowder

1/2 peck clams in shell
3 tbsps. salt pork, diced
2 onions, peeled and sliced
4 potatoes, peeled and sliced
2 large stalks celery, chopped
Sprig of thyme (or 1 crumbled bay leaf)
Salt and freshly ground pepper to taste
Water
2 tbsps. butter
1 qt. milk

Wash clams in cold water; let clams soak in cold water a few minutes. Discard any broken clams and any dead clams that float to the surface. Place clams in large kettle over medium heat, without any water. Cook until shells open (about 18-20 minutes). Remove shells; reserve liquor. Discard any coarse outer covering on clams; remove and discard black necks on clams. Saute pork in large, deep skillet (or kettle) until brown; remove pork bits, reserve. Add onion to fat in skillet (or kettle); saute onion until brown. Add potatoes, celery, thyme (or bay leaf), salt and pepper. Strain and measure clam liquor, add enough water to make 3 cups; add to skillet (or kettle). Simmer 1/2 hour (or until potatoes are tender). Add clams, butter and milk; heat thoroughly, but do not boil. Ladle into soup bowls. Garnish each bowl with cooked salt pork bits. Serve with crackers. Serves 6.

Jack Albertson's New England Boiled Dinner

5 lb. corned brisket of beef
Cold water
1 yellow onion, sliced
8-10 cloves
8 crushed peppercorns
1 stalk of celery, chopped
1 small bay leaf, crumbled
8 small potatoes (skin left on)
6-8 small onions, peeled
4 turnips, peeled, cut in half (or 1 large rutabaga, cut in large hunks)
4 large carrots, peeled, cut in half
1 medium-sized cabbage, cut in wedges

Wipe brisket with damp cloth; put in large kettle. Add water until covered. Add sliced onion, cloves, peppercorns, celery and bay leaf. Bring to boil; cover, simmer slowly about 4 hours. Remove scum that forms on surface from time to time. Remove brisket from kettle. Add all vegetables, except cabbage; cook 15 minutes. Add cabbage wedges and cook 10-15 minutes (or until cabbage is tender). Put brisket back in kettle long enough to reheat it. Put meat on platter. Arrange vegetables around it. Serve at once with hot buttered beets (or pickled beets), mustard pickles and thick slabs of buttered sour dough bread. Serves 8.