Clean and steam one dozen Chowder Clams
4 large onions, diced
3 leeks, diced
1 No-2 can tomatoes
1 tablespoon oregano or thyme
2 large potatoes, diced
3 quarts beef or any rich stock
Mince clams. Saute leeks and onions in oregano in one tablespoonful bacon grease until lightly browned. Add clams, tomatoes, potatoes and rich stock and simmer for one hour.
Known from coast to coast as a dining shrine, the Occidental restaurant in Richmond, VA, is a personal triumph for James Haley, who established it 23 years ago. He purchases, supervises and helps prepare the food which makes up the varied and attractive menu in this gracious old southern city’s landmark on Eighth Street.
Occidental Clam Chowder –
As a connoisseur of clam chowder, Mr. Haley personally developed his own recipe for which the Occidental is noted. To him, most chowders lost the clam flavor because of their strong vegetable ingredients. His concoction was the happy result – producing a chowder in which the aromatic clam flavor was predominant while retaining a fine blend of the other contributory food factors.
This information is from Standard’s Famous Southern Creole Recipes – pages 8 and 9, published about 1950.0