Here is a great winter roast that will surely make your taste buds tingle! Great flavor and the meat is so tender. Enjoy… I did!
A couple weeks ago, I was in North Dakota for work and on the trip home, I mentioned to a colleague that I needed to learn about clam chowder so I could write a blog post for National Clam Chowder Day on February 25th. Considering I had never even tasted it before, I knew I had some research and sampling ahead of me. Just then, my chuckling colleague pointed at a billboard inviting visitors to New England, ND. He wondered aloud if the locals there celebrate Clam Chowder Day just for the namesake.
Since that silly observation in the middle of North Dakota, I have learned that New England Clam Chowder is one of many different kinds of clam chowder, although it appears to be the most common. The different types of clam chowders vary by region and some are quite different from one another.
New England Clam Chowder, as the most popular, is what I would call comfort food. It’s thick, creamy potato base and stew veggies make it perfect for this ever-lasting cold winter. Many recipes include crumbled bacon in this variety.
Manhattan Clam Chowder is again made with stew vegetables, but instead of a creamy potato base, it’s made with tomatoes. A little zingier and lighter, this variety is wonderful for dunking a grilled cheese sandwich.
Hatteras Clam Chowder isn’t on the radar of most of us Midwesterners. It comes from North Carolina’s Outer Banks and features a clear broth, with no cream and no tomatoes. Truly, the clams are the center of the show.
Minorcan Clam Chowder is a tomato-based chowder, similar to the Manhattan version, with the addition of corn and the spicy Florida-grown pepper, Datil. This is the next variety I’m going to try.
After reading lots of history and dozens of recipes, I decided to reach out to my friends on Facebook to find a sure-fire recipe. My friend, Carolyn Bertsch, shared this one and most of my family loved it!
Carolyn was quick to shell out one of my favorite kitchen truths: “Bacon makes everything better.”
- 2 Cans Minced Clams with Liquid
- 1 Medium Onion
- 3 Stalks Celery
- 4 Slices Bacon
- 3 Carrots
- 3 Potatoes
- Salt and Pepper
- 1 Pint Half & Half
- Fry bacon and then add celery and onion.
- Fry until tender and then add clams and clam juice.
- Simmer until half the liquid is gone.
- Boil carrots and potatoes in a separate pot for about 10 minutes.
- Drain and mash (remember, just like post-baby bodies, lumps add character).
- Mix mashed mixture into clam mixture and add half & half.
- Heat to boiling and serve hot.
- The night I made this, the chowder was tasty.
- I added some dill to the leftovers (because you should add dill to everything, in my opinion) and sent the pot back into the refrigerator.
- The next day, all the flavors came to life and the dish was fantastic!
Coborn’s, Inc. Communications Manager
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