Life is funny today is February 25 National Clam Chowder Day and I know David likes Seafood which Charlie and I don’t care for. But if you was to ask me if David likes Clam Chowder I couldn’t answer the question because I don’t know if he does or not. For our home and today’s Holiday being February 25 National Clam Chowder Day I don’t think this is a Holiday we will be celebrating. How about you?
Each year on February 25th people across the Nation can’t wait to try a bowl of Clam Chowder to celebrate National Clam Chowder Day.
Clam Chowder is a Soup or Stew containing Clams or Fish. I didn’t know you could use Fish. Did you? The most common type of Clam Chowder includes Milk or Cream and Potatoes, though the Manhattan Clam Chowder has Tomatoes.
The origin of the word “chowder” is up for a little bit of debate. The French word for cauldron is “chaudiere.” The English word “jowter” means fish peddler. Both are on the hook for possible origins.
In Chowder, along with the Clams, it is common to find diced potatoes, onions (often sautéed with pork or bacon drippings) and celery.
There are different versions of Clam Chowder including these listed below:
- New England Clam Chowder
- Manhattan Clam Chowder
- Rhode Island Clam Chowder
- Delaware Clam Chowder
- New Jersey Clam Chowder
- Hatteras Clam Chowder
- Minorcan Clam Chowder
- Long Island Clam Chowder
- Puget Sound Clam Chowder
Let’s Celebrate NATIONAL CLAM CHOWDER DAY
Prepare your region’s best Clam Chowder.
- Invite friends and family over to your home and ask them to prepare a bowl of Clam Chowder to share with everyone. Then vote on the best.
Clam Choder Recipe:
Ingredients
- 4 center-cut bacon strips
- 2 celery ribs, chopped
- 1 large onion, chopped
- 1 garlic clove, minced
- 3 small potatoes, peeled and cubed
- 1 cup water
- 1 bottle (8 ounces) clam juice
- 3 teaspoons reduced-sodium chicken bouillon granules
- 1/4 teaspoon white pepper
- 1/4 teaspoon dried thyme
- 1/3 cup all-purpose flour
- 2 cups fat-free half-and-half, divided
- 2 cans (6-1/2 ounces each) chopped clams, undrained
Directions:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes.
- In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes.
- Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.
Thank you,
Glenda, Charlie and David Cates
