It was a greeting that one of my fellow waiters at my post-college/pre-real life seafood restaurant job has now been hearing for lo’ these many years. And he has NEVER been happy about hearing it.
See, that job was all about presentation and customer service which meant every dish, every cup and even every spoon was served by the waiter from a tray.
So when you had a 6-top—that’s waiter-speak for a table of six—who all ordered the house specialty clam chowder, we would load up a HUGE tray, hoist it high over our heads with the straightest arm we could possible muster and charge forth through the sea of waiting to be seated customers to serve our eagerly awaiting diners bowls of creamy, white chowder in heavy china bowls with plated liners.
- from the Utah Dining Car Cookbook, Ogden Junior League Cookbook
- 1 cup potatoes, diced ½ inch
- 1 cup celery, diced ½ inch
- 1 cup onion, diced ½ inch
- 1 cup green pepper, diced ½ inch
- 1 cup leeks, tops and bottoms, diced ½ inch
- ¾ cup chopped clams, canned or frozen
- ¾ tablespoon black pepper
- 1½ tablespoon salt
- ¾ tablespoon thyme
- 6 bay leaves
- 1 teaspoon Tabasco
- ¾ cup sherry wine
- 2 cups water
- ¾ cup flour
- 2 quarts half and half