It’s Friday, which means the weekend is almost here – yay! It also means it’s the unofficial Clam Chowder Day.
Many restaurants across the U.S. only serve New England’s favorite soup on the last workday of the week – a tradition that dates back to a time when catholics had to abstain from meat on Fridays, but could eat seafood.
No-meat Fridays pretty much disappeared, yet the tradition remained. But we believe every day should be Clam Chowder Day, so feel free to make this recipe on any day that ends in ‘y’, because creamy soup mixed with soft potatoes and crunchy oyster crackers is basically impossible to beat.
- 2 (10oz) cans whole baby clams, drained, juiced reserved
- 6 tablespoons butter
- 2 cups chopped onion
- 1 cup chopped celery
- 2 tablespoons chopped garlic
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 cup flour
- 4 cups water
- 4 red potatoes skinned, sunpeeled, diced
- 1 pinch nutmeg
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon hot sauce
- 2 cups heavy cream
- 1 teaspoon fresh thyme
- 1 tablespoon chives, finely chopped
- 1 Melt butter in large soup pot, then sauté onions, celery and garlic in butter over medium heat for 5 minutes or until softened; season with salt and pepper.
- 2 Add flour and stir constantly for 2 minutes over medium heat.
- 3 Add clam juice and water and bring to simmer. Let simmer for 15 minutes.
- 4 Add potatoes, nutmeg, Worcestershire, hot sauce; simmer for another 12 to 15 minutes or until potatoes are tender.
- 5 Add cream, clams and thyme and bring to a slow simmer; heat for 10 to 12 minutes or until soup is desired consistency.
- 6 Add chives and serve immediately.