Make Clam Chowder to Start the Festivities with:
Fry the salt pork in oil till crisp. Tip the oil into a soup pan and reserve the pork.
Fry the chopped onion in the soup pan until soft, not burnt, then add the tomatoes, potatoes, tomato juice, water, thyme, salt and pepper and bring to the boil. Simmer until the potatoes are tender but not mushy. Stir in the clams and their juice, and the pork pieces, and simmer for another 5 minutes. Serve garnished with a tablespoon of double cream and a pinch of cayenne in each soup bowl.
You might like to steady your nerves and tummy with a shot of Bourbon on the rocks before moseying on down to the table.
© 1985 Keith Floyd estate. All rights reserved.