National Clam Chowder Day

Little known fact about February 25^th – it’s National Clam Chowder Day!  In my mind, there’s nothing better than sitting on the porch of BPI, enjoying a bowl of our Signature Clam Chowder with Westminster Crackers… Unfortunately, the porch right now is covered with heaping piles of snow and the 11°^F weather here on Prouts Neck does not make me want to leave the comfort of my heated office.  However, I also can’t think of a better way to warm up during these cold winter days than in front of a roaring fire with a bowl of clam chowder, to remind us that summer days just around the corner.  If you’re looking to celebrate National Clam Chowder Day, than look no further!  Here’s a clam chowder recipe that’ll be sure to keep you warm during this blistery, Maine winter.

Ingredients:

·        4 Dozen Littleneck Clams

·        5 Slices of Thick-Cut Bacon – Diced

·        1 Large Yellow Onion – Diced

·        1 ½ lbs Yukon Gold Potatoes – Diced

·        3 Stalks of Celery - Chopped

·        3 Tbsp Flour

·        1 ½ Cups Heavy Cream

·        1 ½ Cups Whole Milk

·        2 Bay Leaves

·        1 Bunch of Thyme (Fresh)

·        1 tsp Olive Oil

·        Salt and Pepper – To Taste

·        1 Tbsp Parsley – Chopped

·        Westminster Crackers – Optional

·        Sourdough Bead Bowls – Optional

o   Yield: 4 Servings

Hint: For this recipe, you will be keeping the liquid from your boiled clams to add to your clam chowder so it is important to clean your clams as well as you can before cooking them.  If you need extra advice on how to clean clams, please visit wikiHow’s page: How to Clean Clams

Take your clean and scrubbed clams and place them into a large pot with one cup of water.  Cover the pot and cook the clams over high heat for about 7-8 minutes or until the clams open.  You can continue to cook for a few minutes longer if you have clams that are still closed but if they do not open after additional few minutes of cooking, you will need to discard them.  Once the clams have cooked and are open, turn off the stove heat and strain the liquid from the large pot into a separate mixing bowl.  Remove each clam from its shell and chop up the clams and place them aside.

Source: http://howtofeedaloon.com/classic-new-england-chowder/

Next, in your large pot, add in 1 tsp of olive oil and begin to sauté the diced bacon over medium heat.  Once the bacon has begun to brown, add in your diced onion and sauté the onion and the bacon until the diced onions are clear.  Then, add in the potatoes and celery and cook for an additional 5 minutes.  Sprinkle your flour over the mixture and continue to stir to combine.  Once the flour, potatoes, celery, bacon and onions are all combined, slowly whisk in the clam juice you put aside.  Continue to whisk as you add in the milk, heavy cream, bay leaves and thyme until the mixture is smooth and without lumps.

Source: http://www.saveur.com/article/Recipes/Sweet-Corn-Chowder

Bring the entire mixture to a quick boil and then reduce the heat and simmer for an additional 15 minutes.  Add the chopped clams to the soup and add in a dash of salt and pepper (to taste).  As always, I recommend eating clam chowder with some good old-fashioned Westminster Crackers, freshly cracked pepper and in a sourdough bread bowl.  Don't forget to garnish every bowl with a sprinkle of chopped parsley!  If you are enjoying your clam chowder in a bread bowl, all you need to do it cut off the top of the bowl and scoop out the bread in the middle to make room for the chowder.  If you'd like, you can toast your bread bowl lightly in the oven (which will help it stay together) and use the extra bread to dip into your chowder.  Enjoy!