I Must Really Like You Guys
Wednesday, July 9, 2008 ...because I was planning on taking this recipe to the grave. Or put up a website and start a business around it. Turns out I'm over the 50 lb. weight limit for netherworld luggage and I'm simply too busy to even register a domain name. "Blog about it" was choice #3 (come to think of it, that's choice #3 for pretty much everything that goes on in my life). So, my friends, I present to you the New England Clam Chowder recipe that won me a new family.
People invite me to parties all the time. I used to think that it was because I was cool. But when every call ends with "... oh, by the way, can you bring over some of that clam chowder too?" you begin to wonder. And when your not-yet-wife's aunt screams "get the minister!" after one bite, you just know. It's the chowda. It's gotta be the chowda.
After a decade of silence, I am ready to share it with you. I cooked up a vat (and I mean a VAT) of this stuff over July 4th weekend. I am using the pictures from that session to illustrate the how-to part. The recipe below, however, is for the usual 6 servings, so the pictures are way off scale to what you will experience (just so you know).
BD's Killa Clam Chowda
Ingredients:
- 1/2 cup clarified butter (unsalted)
- minced garlic (approx 1-2 cloves' worth)
- 1 medium onion, chopped (I prefer Vidalia)
- 1 rib celery, chopped
- 1/2 teaspoon white pepper
- 1 bay leaf
- 1/4 teaspoon thyme (dried is fine; fresh doesn't make too much difference)
- 1/2 cup flour
- 30 ounces clam juice (go to a warehouse store like Smart & Final to buy this, or else you literally pay 5x more for the same amount of clam juice. Clam juice is not cheap at a normal supermarket. Not at all.)
- 3 cups half and half, divided into two batches of 1 1/2 cups each
- 1 med potato, diced into 1/2" cubes
- 1 1/4 teaspoons salt
- 13 ounces fresh chopped clams (or two 6.5 oz. cans), fully cooked
Instructions:
Most people who cook know how to make clarified butter. But for those of you who don't, I'm not going to send you on a Google search. Here's the easy way: a 1/2 cup butter is equivalent to one stick, so just put a stick of butter into the pot, set it on the lowest heat possible and let it melt completely. Then just let it cool. After it cools, use a sieve or spoon and scoop up and discard the white milk solids that gather on the surface. The clear yellow leftover liquid is clarified butter.
Clarifying butter takes a few minutes, so I usually use this heating/cooling time to prep my garlic, onions, celery and potatoes. And I pre-measure my spices too. Cooking is a lot easier (and more fun) when you pre-measure what you need and set it out in front of you. Plus, you totally feel like you are on your own cooking show. It rocks...
Now, throw the minced garlic into the clarified butter and cook on low heat for 1 to 2 minutes. Careful not to brown it. You just want to soften it.
Next throw in your onions and celery, along with the bay leaf, thyme and white pepper. Turn the heat up to medium and cook about 5 minutes, until the onions are translucent. It is important to keep it moving! There are two keys to success in this chowder - always keep it moving, and add ingredients gradually. I've seen this recipe botched by friends who tried it because they did not do those two things.
Keep it moving! Unless you are taking a picture...
Once the onions reach translucency, slowly add the flour. Add a little, stir it in, add a little more, stir it in, etc. Until it is gone. This way you minimize lumpage. You have now created a roux (butter/flour mixture) with onions, celery and spices in it. Cook this for about 5-7 minutes. Careful - it should look beige. Do not let it get brown!
Butter and flour rule. Sometimes more than freedom itself.
At this point, things smell mighty good. Just keep stirring and enjoying the aroma. Keep it moving!
My chowda brings all the dawgs to the yard...
After 5-7 minutes, slowly add the clam juice. Same as the flour. Add a little, mix it in. Add a little more, mix it in. Again, to minimize lumpage. After you've added all the clam juice, add the 1 1/2 cups half and half that you set aside. Stir. Slowly bring to a boil. Don't forget to maintain fairly constant movement, as cream-based liquids have a tendency to scald.
Child labor is an excellent source of constant movement.
Once the mixture has come to a boil, reduce the heat and simmer for about 5 minutes. Once it's simmering, you don't have to move it as much. Take a breather.
Cooking isn't boring. You just need the right peripheral activies.
... like rounding up rogue droids.
After it has simmered for a while, add the diced potatoes and the salt. Stir it up well and simmer until the potatoes are cooked to your liking (I don't like them too soft because they tend to soften more just sitting in the chowder). For me, that takes roughly 12-15 minutes.
I know, you just want to dive right in, don't you?
At this point you can excuse your kid so he can change out of his jammies. It is 1pm, you know.
"Put on whatever you want," I said.
I know, you've seen me in that shirt 50 times. I LOVE "Life is Good" T-shirts. Or T-shirt in my case.
For you cooking enthusiasts out there, here's 65,000 BTUs for you. If you are turned on, I totally understand.
Playtime's over. Stir for your lunch!
After the potatoes are to your liking, pour in the rest of the half and half (1 1/2 cups). Stir it around for a minute or so and remove from heat.
SO bad for you, yet so right.
Add the clams, stir it some more (off the heat) and you are done!
Unlike me, this chowder is so much better in real life.
The proof is in the kid eating piping hot soup with gusto on a 95 degree day.
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Reader Comments (44)
Yummy. We're going to have to try recipe. It looks delicious.
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[BusyDad] Keep it moving - add slowly. If you like chowder, you will love this. I promise.
OMG... there are so many things I want to say but this is a family blog so I wont.
But I will say this... how do you and dWife NOT have a million babies running around??? A man who can cook, and knows his terms... and actually COOKS? She's one lucky lady.
My chowda brings all the dawgs to the yard... LMAO.
Please throw some of this in tupperwear and bring it to me ASAP.
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[BusyDad] If we had a million babies, I'd have no time to make this stuff. She's wikid smaat. Hit me up around any major holiday,and bring me beer. OH - and d Wife also piped in - check a few comments down...
*drool* I'm going to do this--soon!
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[BusyDad] Let me know how it goes!
I don't make meals that require more than 4 ingredients, but I'm willing to pay for freight.
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[BusyDad] If I can find a way to ship frozen foods, I would be happy to oblige. I'm totally serious.
You Know I look at this blog at my lunch time dont you?
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[BusyDad] I think that's the second time I've laid a food post on you during lunch. For that, my sincerest apologies. And also, do not go to http://asouthernfairytale.blogspot.com/ on Mondays. Just don't do it.
Hi, BD, Thank you so much give me a chance to taste your Clam Chowda. It is really delicious. I like it very much. For you Clam Chowda, i hope i can stay here as long as possible. HeHe. Thanks again.
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[BusyDad] It was great having you over - take the recipe back to China please. Just because my blog is banned doesn't mean those fine folks should be deprived of this stuff, you know?
Luckily, I don't eat seafood. Lest I'd be tempted to set my house on fire trying to make it outside.
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[BusyDad] That's a good thing. I will take responsibility for heart attacks, but not burning buildings. However, I plan on doing more cooking stuff in the future. Change those batteries in your fire alarm.
Ooooooohhhh.... I just KNOW hubby is going to enjoy this. It looks awesome! He makes his own French Onion soup from scratch... quite the treat with his homemade Cesar salad.
You are quite the chef!
(oh and BTW, I've watched your China vid three times; once for me, one with hubby and once with daughter... we ALL loved it)
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[BusyDad] 3 times! I am floored... Onion soup tutorial coming soon perhaps? I'd watch it!
I think I'm drooling...oh, yep, I am drooling. Sounds amazing!
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[BusyDad] After raising a kid, I didn't think there was any way to put a positive spin on drooling. I was wrong.
Gotta love a chowder! I'm saving this for Football Saturdays--it won't be long you know.
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[BusyDad] Perfect for fight nights too!
I can almost smell the chowder through the monitor! Sounds like a great recipe, and one we'll definitely have to try. My grandfather loves clam chowder, but bless his heart, he only eats it out of a Campbell's can!
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[BusyDad] Oh man. Two completely different animals!
Finally, a new use for our turkey frying gear (plus each and every one of those 65,000 btus) that doesn't require us to get up close and personal with our Inner Redneck. Chowda, here we come!
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[BusyDad] I'm thinking of doing a wok cooking series (which is what the burner was originally purchased for). That'll be quite the other end of the redneck spectrum. Still red, just the other Red.
Ohhh... I'm all over that. If it's as wonderful as you promise, I'll pass along my white corn soup recipe that gets me invitations all over town. (If not, I'm carrying that sucker to the grave!)
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[BusyDad] Oh! if not for me, do it for Fury! He loves corn chowder, or any soup with corn in it. Hell, he puts corn on his pizza! How can you deny that boy? (not that this chowder won't knock your socks off).
I told you I'd come over.
Once again, 65,000 BTU's. I am so hot and bothered :-)
Okay, you know I don't do chowder... but, because of the delectableness of this recipe and the cuteness of the Fury, I will give this a try. I will do it in November, you know, when it isn't 100 degrees outside
Nom Nom Nom. Welcome to the darkside :-) Thank you for sharing your secret chowda recipe with us lowly readers. It really does sound divine.
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[BusyDad] It's the least I could do. Quid pro food porn. I've got your southern fried chicken and that curry dish you showcased in the queue for cheat days!
My drool just shorted out my keyboard. Looks awesome. I'll let you know how mine turns out.
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[BusyDad] Man I am SO not contributing to our w8loss wed, fit friday or whatever it is we're pretending to do... hahaha!
You BASTARD.
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[BusyDad] I'm rating the hate, ML.
Comment to Miss's comment: My answer - birth control! Remember, Jim has navy seals so I need all the help I can get. Hahahahahha!
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[d Hubby] people are probably scratching their heads over the Navy Seals...
I've seen you around other blogs I frequent and had to come visit. Finally. Now, I'm not from Boston or even the good ole USA for that matter, but I do have a love and appreciation for Clam Chowder. Wow, that stuff isn't a stoup (stew/soup) it's a 3-course meal. I don't know if I would have the patience to cook something like that, or a pot big enough -- but when I do, I'll be sure to come over and glean that recipe. I love to cook my wee heart out.
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[BusyDad] Well thanks for visiting! Feel free to add a little New England heart attack food flair to your neck of the woods!
I love seafood, but have NEVER tried clam chowder, or clams for that matter. I am probably missing out on something really delicious.
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[BusyDad] Raw cherrystone clams on the halfshell. Go eat some. Tonight. You will thank me.
Printing this one up for my recipe archives...ya know...just in case I one day decide to actually LIKE cooking.
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[BusyDad] Peripheral activities, Tammy. Peripheral activities!
I usually pass on chowda but by the looks of this I would be bringing my bowl up for seconds!
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[BusyDad] Believe it or not, I HAVE turned some non-seafood eaters into chowder lovers. I mean, this is butter, flour and half and half. What's not to love??
This is too weird, because I was looking at my recipes and thinking I needed a great clam chowder recipe (one of C's and D's faves). Every recipe I found called for enough cream to harden the arteries of a small country. This looks great, Jim. Thanks!!!!
BTW... the recipe I posted yesterday is Fury-friendly and definitely healthy and delish.
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[BusyDad] Wow, how timely of me!! But I believe you will still have sore arteries the next morning. But maybe the bran in those muffins will help clear them up?
Ewwwwww!! That's right, a girl from New England who won't eat snotballs (ie: clams) or any other seafood. I did love the Bostonian spelling of Chowda, although it could be argued that you need an H on the end! :D I do love your cooking posts though with the pictures - they are always so entertaining but I think it has something to do with Fury!
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[BusyDad] I'm like a theme restaurant. I know the food itself may not draw you in, but the entertainment value will. Welcome to the Fury cafe! I toyed with the H at the end, but the H always reminded me of a deeper Maine accent, don't you think?
Damn. Guess what we are having for dinner? :) This HAS to be one of my all time favorite foods.
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[BusyDad] Well how cool is that!! Let me know how it comes out.
Thank you so much...my family will be so happy if I can actually pull this off. Your directions/instrucitons are great. Unfortunately if you hadn't told me how to clarify butter I wouldn't have know. I am working on being a better cook! May I say pictures...YOU ROCK!!! One rule I have for cooking new stuff...must have picture. Need to at least know what it should look like. LOL
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[BusyDad] I'm glad I finally decided to share it. Funny how your email from MONTHS ago pushed me toward this. Yeah, cooking without pictures is a crap shoot. At least now you know how to properly rope a droid.
That sounds delicious! Too bad I'm the only one in my family who likes seafood... and we live in Florida! Oh, been meaning to tell ya... almost every morning on my drive to work, I get behind a Newcastle delivery truck. I've been working on my hijacking plot... I may need an accomplice.
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[BusyDad] I think you told me that in another comment because I remember thinking how carrot-on-a-stick that would be for me. I would totally have NO alibi if they nabbed me! Um no officer, I was JOKING about being obsessed with Newcastle. All 25 times.
65,000 BTUs -- MUST HAVE! I wanna gas-fired outdoor cooking vat! Of course... first I have to get a whole lot of friends to come over to have a reason to cook that much... sigh.
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[BusyDad] Whenever I go to Smart and Final to get the clam juice, I always buy the take out soup containers. Chowder freezes really well. And a couple containers of that stuff is a welcome gift for teachers over the holidays. There's a great reason for you (or at least an excuse)!
Ummm. Why have I never had tasted this chowder of yours?
I thought the secret recipe was going to be your Sangria!
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[BusyDad] I thought that funny as well, but I remember now. I happened upon Chowder 1.0 while living in Venice. Right after I moved out of you guys' place. And now, I guess I'm gonna have to post the Sangria recipe too...
Perfect! So if I make this, will I officially become a Bostonian? Because I don't feel I quite live up to the title yet :)
p.s. Thank you for clarifying the clarified butter ;)
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[BusyDad] Hmm more so than any other former San Diegoan at least! I'm very happy I saved you a Google trip too :)
I kind of doubted how good the chowder could be, but it looks pretty awesome in the pics and sounds great. I just read that you grew up in Boston too, so I'll believe it.
I don't know if I've commented before, btw. I've been by a few times, but I've been real negligent in my blog reading and commenting lately.
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[BusyDad] Not only born and raised, but Clam Chowder is one of my all-time favorite "damn the gut, I'm goin in" foods. Thanks for the comment, I don't think I've seen you around this old blog, but I've got you 'rolled now...
I'm not sure how I feel about clam chowder...mostly I've just smelled Campbell's version during the throes of morning sickness (with L, not now). But, now you have Steven all ready to make it. I don't know whether I want to thank you or run in the opposite direction.
Can you post recipes for brownies or something chocolate next yo? lol
I kid I kid...sort of.
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[BusyDad] This stuff will self destruct if it comes within 100 yards of Campbell's "Clam Chowder." Even the "Chunky Soup" variety. Trust me on that one! And I have to say no on the chocolate... I do not like chocolate. I don't know why. I just don't... weird eh?
OK, I'm from New England and still haven't found a great chowdah recipe. I must try yours...it looks wicked pissa...which, as you know, is a huge compliment around these parts.
AND...do share your Sangria one as well. I've been working on perfecting my own. It's yummy, but not quite potent enough.
Life is Good...one of my favorites as well. BamBam even has a little baseball one. "Do what you like. Like what you do."
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[BusyDad] Pissa (or pissah?) is good. Thank you MommyCosm! I'm thinking of doing a lot more food posts (the China trip posts kind of got me started), so I may just post the Sangria sometime.
Damn you. Now I want some. And clam juice is not available in Australia.
To repent for the sin of teasing my mercilessly on the internetz, I will allow you to come to Australia and cook me a big vat of it.
Oh and for the clarified butter, couldn't you just use Ghee?
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[BusyDad] Funny - ghee is hard to come by in these parts. I'd have to go to an Indian market. And those are few and far between. Even in LA. And since Australia is on my wish list for travel, get your vat ready!
OOOOOO I love Clam Chowder! My all time favorite soup! I'm going home and making the biggest batch I can, so I can freeze it and pull it out everyday for lunch.
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[BusyDad] Smart - emergency chowder in the freezer is an essential element to every household.
mmmm mmm LIFE IS GOOD... and don't worry I drink out of my LIG mug all the time! It never gets old!
LOVE LOVE LOVE the pic of the pooch.
I'm into hearty soups so appreciate the recipe!
CIAO!
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[BusyDad] Amen/Word up/Right on to all that!! Thanks for stopping by Angie.
Thanks for the recipe. I love the "Life is Good" T-shirts, too!
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[BusyDad] Heh - I just didn't want you all to think that is the only shirt I own, though it seems that way if you watch my videos and see my pics.
For a minute there I thought Newcastle was the secret ingredient LOL!!!
I LOVE Chowda. I'll have to try this... but that stock pot, seriously SWEET!!! You are a find, my friend. Lucky Lisa!
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[BusyDad] Newcastle IS the secret ingredient. To life. ;)
My GOD.... I didn't think you'd EVER share this recipe! I ALWAYS look forward to your clam chowder every Christmas and now that you'd share the ingredients ...it could be the very reason why I gain about 5 lbs by the end of the year. ;)
-B
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[BusyDad] I need to think up a new Secret Recipe thing now to get people over my house for the holidays now!
I am totally up for this! You should submit it to http://sitsgirlsrecipes.blogspot.com/ Obviously, you're not a girl, but I think it would be fun anyway. Thanks for the wonderful recipe!
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[BusyDad] Hmmm there's an idea! Thanks! Hey, as a dad blogger, I'm totally comfortable swimming in mom-infested waters (not that moms are an infestation... just going with the expression!)
Navy Seals...bwah ha ha!!! Priceless!
I'm having some serious burner envy ovah he-yah. Where'd you get it?
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[BusyDad] 65,000 beautiful BTUs. She's a hottie. I forgot where I bought it, but the model is here: http://www.eastmanoutdoors.com/hardware.shtml
I gave your chowder recipe a try this weekend. I was pretty excited that I busted out a roux without burning it. :) The chowder was good. I even offered my neighbor (a food salesman) some and he said it was good. Thanks for sharing.
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[BusyDad] That is AWESOME!! The second successful field test! Thanks for coming back to let me know.
I have been reading your blog for a while. You can
blamethank Mr. Lady forpushing me off on youthe referral. :)The recipe sounds delicious... I really must try it. Thanks for sharing :-)
Sorry I've been MIA for so long... Hope to be around more frequently from now on.
BTW, I'm amazed at your culinary skills ;-)
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[BusyDad] Hey there Tanya! Welcome back and let me know how it turns out!
Dude, I ate enough of your chowder, now the recipe, how Cool is that. I just needed to read your blog...I'm hungry.
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[BusyDad] Wait... who is this? Must be one of my buddies, but I have no clue which.
and again! YUM!!!