THE ORIGINAL LESTER FAMILY has branched out over the years, settling out into several different locations in East Hampton. Each clan has there own clam chowder recipe. This version is from the "Round-Swamp" Lester's.
1/4 lb. salt pork, finely diced
2 medium yellow onions, peeled and thinly sliced
3 russet potatoes, peeled and thinly sliced
4 carrots, peeled and thinly sliced
4 tomatoes, halved, seeded, and thinly sliced
2 stalks celery, trimmed and thinly sliced
4 cups shucked cherrystone clams, chopped
2 tbsp. fresh thyme leaves
1/4 cup chopped parsley
2 1/2 quarts clam juice
1/4 lb. butter, melted
1/2 cup half-and-half
Saute´ salt pork in a large heavy pot over medium-low heat until crisp, about 10 minutes. Add onions, and cook until golden, about 15 minutes.
Layer half of the potatoes on top of the onions and salt pork and continue layering, using half the carrots, then half the tomatoes, half the celery, and half the clams. Top with half the parsley and thyme. Make a second set of layers with remaining ingredients. Add clam juice, reduce heat to low, cover pot, and slowly simmer until potatoes are fork-tender, about 1 1/2 hours. Serve as is, or add butter and half-and-half, if you want it to be good.
"STEWED FRUIT with a biscuit topping" is what Lisa Niggles' great-grandmother Winifred Lester would have called the fresh fruit crumb (like this one).
5-6 cups ripe berries and/or peeled, pitted, and sliced stone fruit
2 tsp. lemon juice
Grated rind of 1 lemon
1 cup plus 2 tbsp. sugar
2 1/4 cups flour
1/2 tsp. cinnamon
1 1/4 tsp. baking powder
1/2 tsp. salt
1/2 lb. chilled butter, cut in small pieces
1/4 cup milk
2 large eggs
Preheat oven to 375º. Put berries and/or fruit in large mixing bowl, then add lemon juice, lemon rind, 3/4 cup sugar, 1/4 cup flour, and 1/4 tsp. cinnamon and mix together by tossing gently. Spread fruit mixture in a deep baking pan and bake until berries are hot and bubbling, about 20 minutes.
Meanwhile, mix together remaining 2 cups flour, 1/4 cup sugar, baking powder, and salt in a bowl. Use two knives or a pastry cutter to work butter into flour mixture until it is the consistency of coarse meal.
Beat milk and eggs together in a small bowl, then add to flour mixture and stir with a fork until just mixed. Spread flour mixture evenly over berries.
Mix together 2 tbsp. sugar and 1/4 tsp. cinnamon in a small bowl and sprinkle over top of cobbler. Bake until golden, about 25 minutes.
