Recipe of a different sort, Big Al's Wicked Good Clam Chowder

[Allen Morgan]

This is for David and Bob Garner

Big Al's Wicked Good Clam Chowder

Yields: 1 ½ gal

 

This is one of those recipes that my family and I just die for. When it gets colder, I usually make this at least once a month.

You'll notice that I caramelize the bacon, then add the vegetables and seasonings, and caramelize those as well. The reason for this is added flavor. When the vegetables hit the pan, and they start exuding their liquid, they will deglaze the pan a bit. However, once that liquid is cooked off, they will start to caramelize slightly. I look for this point. I'm always scraping the pan bottom trying to work all that good flavor into the vegetables, and once it's gone, I start keeping an eye on the pan bottom to see when the onions start to caramelize a bit. When I start to see color again, I add the clams and juice to deglaze the pan again.

A couple other tips: Cut the bacon last. This lessens the chance of any cross-contamination from the bacon to other things. Also, I find it easier to chop bacon like this when it's frozen. I’ve also found that a product labeled “Ends and Pieces”, produced by Wright’s, is about the best buy on bacon for this purpose.  Cheap and high quality can’t be beat.  And lastly, don't add any salt until the very end, and taste it first! Then, if it needs salt, add a little. Remember that you are using salt-cured bacon, and salt water shellfish, so there will be plenty of salt in the chowder without needing any more.

 

8 oz thick sliced bacon, diced fine

1 ½ large onion, diced

1 ½ c celery, diced

1 ½ t Old Bay Seasoning, optional

½ t ground black pepper

1 ½ t tarragon

1 ½ t thyme

1 ½ t garlic, minced

2 # sized potatoes, peeled, and cubed into half inch cubes

33 oz (total) canned chopped sea clams with the juice (around here, that's about 6 cans)

two 8 oz bottles of Clam Juice

1 pt heavy cream

1 pt half and half

½ c corn starch mixed with ½ c water

salt and fresh ground pepper to taste

 

Fry the bacon in a large, heavy-bottomed stock pot over medium-high until the bacon starts to crisp, and you see lots of color and brown bits in the pan. At this time, add the onions, celery, garlic, pepper, thyme, tarragon, and Old Bay seasoning, if desired. When the onions are translucent and slightly caramelized, add the clams, juice, and potatoes; adding a little water if needed to cover the potatoes. Simmer over medium heat until potatoes are tender, about 15 minutes. Add the cream, half-and-half, and bring to a boil. Add the cornstarch/water slurry and bring back to a boil to tighten the chowder. Taste and season with more salt and pepper if needed.

            NOTES:  This is one I don’t really recommend that you freeze for later use.  The potatoes will turn mealy in texture after you thaw and reheat the soup. 

[David, aka, "McScruff"]

Great! Looks awesome. Headed to the files.!