First Take: Clam Chowder

I recently had a Birthday. Yep, I am a Scorpio through and through.

Each year I name something that I want to focus on for that year of life. This year, I revisited a goal from a couple of years ago: force myself to get out of my comfort zone.

What does Clam Chowder have to do with my birthday, you ask? There’s a point, I promise.

We didn’t grow up eating a lot of seafood - in fact - my brother still will not eat anything that swims. Over the years, I got comfortable making salmon, tilapia, or shrimp scampi, but I never ventured into the world of clam/mussel/crab/lobster. I LOVE THEM ALL. But had some kind of mental hang up about making them at home.

The Tall Guy was apparently feeling super San Franciscan yesterday, because he requested Clam Chowder in a bread bowl for dinner. So I figured. Why not give it a shot?!

Spoiler: I am equally surprised and proud at HOW GOOD THIS WAS!

Ingredients

  • 2 lbs clams, I used little necks (about 24)

  • 2 russet potatoes, cut into bite sized chunks

  • 1 medium yellow onion, diced

  • 2 stalks celery, diced

  • 1/2 lemon

  • 4 garlic cloves, 2 whole and 2 minced

  • 1/4 lb pepper bacon

  • 1 cup cream

  • 2 Tbs flour

  • 2 Tbs butter

  • 2 bay leaves

  • 2 sprigs thyme

  • 2 green onions, chopped

  • 1 tsp pepper

  • 1 tsp salt

  • 4 cups + 2 cups water

  • Sieve or small hole colander

  • cheese cloth or thin dish towel (not ribbed)

Makes 4-6 servings

Get Started

  • Scrub the clams to remove any sand/grit from the shells

  • Add 4 cups cold water and clams to heavy bottomed pot, like a dutch oven

  • Squeeze lemon & add to pot with 2 whole garlic cloves

  • Bring to a boil for 8-10 minutes until the clams open up - as they open, remove to a plate or sheet pan. After 10 minutes, discard any unopened clams.

  • Drain the broth through the cheesecloth & sieve into a bowl and return pot to stovetop

  • Add butter and bacon, and brown the bacon.

  • Once bacon is browned, add onion and celery. Saute for 3 minutes then add chopped garlic. Season with salt & pepper.

  • When onions are translucent, add the flour to begin the roux. Cook the flour for 2 minutes.

  • Add the clam broth - it should be about 3-3.5 cups. Add another cup or two of water depending on how much you are trying to make.

  • Add potatoes, bay leaves and thyme to the broth.

  • Remove the clam meat from the shells and chop into bite sized pieces.

  • Once potatoes are cooked through taste the soup for seasoning and consistency. If you like it a bit thicker, you can make a slurry of flour and broth in a bowl and add it to the soup.

  • When you have the desired consistency, remove from heat and stir in cream and clams.

  • Remove bay leaves and thyme stems and serve topped with green onions.

Variations: add chili flakes to the onion & celery step, top with hot sauce, serve with oyster crackers, serve in a bread bowl, serve with garlic bread, add clam juice to up the clam flavor.

All in all - I was really happy! Next time, I would probably add another 1/2 lb of clams to get a more flavorful broth without needing to add clam juice, but that’s about it!

What culinary adventure have you taken lately?

Muchly,

Katy

EatsKathryn McKnight1 Comment