The Saturday Sip: December 3rd 2022
Your inspirational etiquette tip, Emily Post quote and an Emily Post Cookbook recipe to start your weekend off right!
Happy Saturday! In case you missed it: we are sorry for accidentally sending out the Saturday Sip on Friday this week. Here it is on its proper delivery day. We hope you enjoy your weekend etiquette inspiration!
The Tip
When setting the table, consider what you’re going to serve to eat. You only need to set the table with the utensils needed for your meal. No soup course? No soup spoon. Just an entree? Then you’ll only need the utensils for that entree - typically a dinner fork and dinner knife. It really is that practical!
The Recipe
We were feeling a bit burnt out on poultry this week, so we turned to a New England favorite! Tell us in the comments what some of your favorite additions to this classic chowder are - we’re fans of adding corn.
New England Clam Chowder
pg 26 of The Emily Post Cookbook
Time: 35
Serves: 6
Ingredients:
1/2 cup finely cubed raw salt pork
1 Large onion, chopped
1 Qt. diced raw potatoes
2 cups hot water
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
2 or 3 shakes of Maggi sauce
1 pt. hard clams, opened [chopped]
2 cups milk [scalded]
Directions:
In a large saucepan or deep skillet, cook the pork slowly until golden brown. Add the onion and continue cooking until it is also golden.
Add the potatoes and water, salt and pepper, bay leaf, and Maggi sauce, and cook for about 20 minutes or until the potatoes are tender.
Add the clams (which have been put through a meat chopper) and simmer a few minutes longer. Then add scalded milk and serve.
delicious