The Freak Chef’s Cough Syrup & Clams

Alright, let’s talk about a recipe that’s been passed down through generations – and a little bit through my own rather peculiar memories of my grandmother. It’s a dish that, frankly, *feels* like a warm hug. The origins are hazy, shrouded in the aroma of bay leaves and a surprising amount of cough syrup. My grandmother, bless her soul, always said it was for “keeping the little ones warm,” but I suspect it’s more about a delightfully stubborn old-fashioned flavor. It's a surprisingly complex, rich soup that’s perfect for a chilly evening, and it's a bit of a challenge – you really need to coax the flavors out of the clams. It's a bit of a gamble, but it’s *mine*. And, of course, it has a secret ingredient – a touch of paprika. Don't tell anyone, though!

This isn't your average clam chowder. This is a soup that’s got depth, and a little bit of… intensity. It’s a recipe that takes a little patience, but the end result is undeniably rewarding.

• Ingredients

  1. 1 pound fresh clams (the bigger the better!)
  2. 2 tablespoons olive oil
  3. 1 medium onion, finely chopped
  4. 2 cloves garlic, minced
  5. 1 cup dry white wine (something fruity – a Pinot Grigio is ideal)
  6. 2 cups clam juice – *don't* skimp!
  7. 1/2 cup heavy cream
  8. 2 tablespoons lemon juice
  9. 2 tablespoons cough syrup – *a generous amount* – it’s key! (About 1/4 - 1/2 teaspoon)
  10. 1 teaspoon paprika
  11. 1 teaspoon thyme
  12. 1/2 teaspoon bay leaves
  13. Salt and freshly ground black pepper to taste

• Instructions

  1. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5-7 minutes.
  2. Add the garlic and cook for another minute, until fragrant.
  3. Pour in the white wine and let it simmer for a few minutes, until it reduces slightly.
  4. Add the clam juice and bring to a simmer. Reduce heat to low.
  5. Add the clams. Make sure they’s all submerged. Simmer for 10-15 minutes, or until they open. This is where the magic happens - don’t rush it.
  6. Stir in the clam juice, heavy cream, lemon juice, cough syrup, paprika, thyme, and bay leaves. Bring to a gentle simmer. Simmer for another 15-20 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed. Don't overcook the clams – they should still be tender.
  7. Remove the bay leaves before serving.

This soup is best served warm, with a crusty piece of sourdough bread. It’s a dish that evokes a sense of nostalgia, a little bit of melancholy, and a whole lot of warmth. It’s a comfort food, but also a little bit… daring. I’ve always felt that the best food is the food that has a little bit of a story behind it.

Enjoy, my friends. And remember, a little bit of cough syrup never hurt anyone – especially not a good soup!