Yesterday my dad called, and we started off our chat in the usual way — he griped about the sorry state of the Red Socks, the even sorrier state of farming on the east coast (he's in rural New York), and, sorriest of all, the state of politics. He has worked all his life on farms in some capacity, and in these coversations I sometimes learn many interesting bits of wisdom based, often, on the cow. When it's raining hard, "it's like a cow pissing on a flat rock." Once, when discussing politics, he said "the more you kick shit, the more it stinks," something most of us would do well to remember.
Of course I talk to him when I'm planning some bit of house repair I've never done before, but yesterday I asked how he felt about clam chowder. He paused, and then said gravely, "I love clam chowder." I found out his preferred version: no tomato! But then he offered a soup recipe of such audacity that I feel I have to share it.
1 pint oysters (he usually gets his fresh)
1 stick butter
1 1/2 pint half-n-half
Simmer oysters gently, and not too long. Serve.
I'm a little scared to make this. Certainly I'm not going to make it until I plenty of guests around. It seems like it'd be rich enough to serve a dozen.