It’s a beautiful and sunny day here in the Northeast but don’t be fooled by the site of the newly laid bright green sod in my back yard. The howling wind and dropping temperature are an indication that Mother Nature is not ready for spring just yet.
While the geese may be fine swimming around in a half-frozen pond, I have visions of hot soup and warm destinations on my mind. This brings me to today’s menu item, clam chowder.
When my husband and I got married, we spent our honeymoon in Hawaii. The highlight of our trip was the destination resort, Kuai Lagoons. A dreamy setting built around an enormous lagoon and surrounded by outrageously breathtaking coastal cliffs, lush vegetation and mountains formed by volcanoes. Add to that a spectacular golf course (no, I don’t play golf but I do love the clothes), mahogany canoes and carriages drawn by Clydesdales and you have the makings of an unforgettable stay.
Of course, this resort had a wonderful restaurant with an amazing clam chowder on the menu. I know, who wants to eat clam chowder in Hawaii? But believe me when I tell you it was so good that every day, promptly at noon, we dragged ourselves off the beach and feasted on it for lunch in our bathing suits and cover ups. On our last day, I gathered up enough nerve to ask our waitress if the chef would be willing to share his recipe. To my delight, I was presented with a copy.
Of course, it was meant to serve something like a million people but I knew that I could play around with it and get it down to a more manageable portion. And, as soon as we got home, I went to work.
I continued to make this chowder but modified it over the years to bring it more in line with current cooking techniques and created something that we still enjoy today. I added a bunch of fresh vegetables, herbs and cut back on some of the fat (yes, this is the reduced fat version…everything is fine in moderation). I replaced fresh clams with canned ones. I know, I also used to poo poo recipes that used canned clams. But, in reality, this is a time saver that allows you to get dinner on the table quickly without having to shuck the clams or make your own broth and I think you’ll agree that the flavor isn’t sacrificed in any way.
Although this is fairly different from the original recipe, every time I make it, I can’t help but be transformed back to Hawaii which is where I’d love to be today. Although sitting here next to a roaring fire with a bowl of delicious hot clam chowder isn’t exactly the worst thing in the world.
In an unfortunate twist of fate, only a year after our visit, Hurricane Iniki delivered a major punch to Kuai, and didn’t stop when Kuai Lagoons crossed the path of it’s destruction. The resort was damaged beyond everyone’s expectations and was never rebuilt to it’s original glory.
Steven Spielberg was on the island with his crew filming Jurassic Park when the hurricane hit. They managed to capture some of the destruction which made it’s way into the movie. A bitter ending to an amazing place that we had dreamed of going back to eventually. At least I still have my memories and a yummy recipe. Oh, and if people ever ask my why I’m probably the only member of my generation who has never seen Jurassic Park, this would be the reason. Sorry Steven….
Clam Chowder
Ingredients
- 6 slices thick cut bacon, chopped
- 4 tbs unsalted butter
- 2 celery ribs, chopped
- 2 large carrots, peeled and chopped
- 1 medium yellow onion, chopped
- 1 tsp fresh thyme, minced
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 garlic cloves, minced
- ½ cup flour
- 1 lb small Yukon Gold potatoes, medium diced
- 4 cups clam juice
- 4 cans (6½ oz each) chopped clams, reserve the liquid from three cans
- 2 cups half and half
- 2 tbs parsley for garnish, chopped (optional)
Instructions
- Add bacon to a large heavy-bottomed soup pot or a Dutch oven and cook over medium heat, stirring from time to time until crisp. About 7-8 minutes. Remove the bacon with a slotted spoon to a plate lined with a paper towel. Reserve the bacon drippings in the pan.
- Add the butter to the pan. Once melted, add the onion, celery, carrots and thyme. Cook, stirring occasionally until slightly softened, about 10-12 minutes. Add the garlic and cook for another minute. Sprinkle the flour over the vegetables and cook, stirring constantly, for about 3 minutes. Add the clam juice slowly and whisk until smooth. Bring to a simmer.
- Add the potatoes, salt and pepper. Return to a simmer and stir frequently. This will prevent the flour from sticking to the bottom of the pot. Continue to simmer uncovered for about 20 minutes until the potatoes are slightly softened.
- Add the half and half and clams along with the reserved juice (from three cans). Heat gently for about 5 more minutes just to warm everything through. Adjust salt and pepper to taste. Remove from heat. Serve hot, topped with fresh parsley and reserved bacon.