Cathie's Clam Chowder Recipe

Cook Time: 60 minutes

Ingredients

• 6 slices bacon, diced
• 2 stalks celery, diced
• 1 onion, diced
• cup butter
• 2 tablespoons all-purpose flour
• 3 (8 ounce) jars clam juice
• 1 quart half-and-half cream
• 4 cups minced clams
• Ground white pepper, to taste

Directions

1. In a medium skillet over medium heat, cook bacon, celery, and onion until the onion becomes translucent. Once done, remove from heat and set aside.
2. In a large saucepan, melt butter over medium heat. Gradually whisk in the flour to form a roux, cooking until it becomes bubbly.
3. Slowly whisk in one jar of clam juice until smooth, then add the onion mixture from the skillet. Stir well.
4. Pour in the half-and-half while stirring constantly, ensuring the mixture is well combined.
5. Add in the minced clams, then reduce the heat and let the chowder simmer for 30 minutes, stirring occasionally.
6. Season with ground white pepper to taste, and serve hot.

Nutrition Facts (per serving)

• Calories: 271
• Fat: 24g (30% Daily Value)
• Saturated Fat: 12g (62% Daily Value)
• Cholesterol: 68mg (23% Daily Value)
• Sodium: 377mg (16% Daily Value)
• Carbohydrates: 7g (3% Daily Value)
• Dietary Fiber: 0g (1% Daily Value)
• Total Sugars: 1g
• Protein: 8g (16% Daily Value)
• Vitamin C: 5mg (5% Daily Value)
• Calcium: 127mg (10% Daily Value)
• Iron: 3mg (19% Daily Value)
• Potassium: 368mg (8% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Cathie's Clam Chowder is a traditional New England soup made with bacon, clam juice, minced clams, and half-and-half cream. This rich, creamy dish is known for its comforting flavors and hearty texture. Whether served as an appetizer or a main course, this chowder is a favorite in many households and at gatherings.

Origin and History

The origins of clam chowder date back to the 18th century in New England, with its name coming from the word "chowder," which means "a pot" in French. Early versions of this soup were made by fishermen who used ingredients that were readily available, such as clams, potatoes, onions, and salt pork. Over time, the recipe evolved, and today, the New England clam chowder is one of the most iconic dishes in American cuisine. Cathie's version offers a simple yet delicious twist on this beloved classic.

Regional Variations

Clam chowder is enjoyed throughout the United States, but it is most closely associated with New England, where it is often referred to as "New England clam chowder." This version is creamy, made with milk or cream, and contains no tomatoes. On the other hand, Manhattan clam chowder is made with a tomato-based broth and includes different vegetables. Despite these regional differences, both versions share the essential ingredients of clams and vegetables, and each has its devoted fans.

How It Differs from Similar Dishes

While there are many types of soups and chowders, clam chowder stands out due to its distinctive combination of flavors. The addition of bacon gives it a savory depth, while the use of cream or half-and-half results in a smooth, rich texture that sets it apart from brothy soups or vegetable-based chowders. Additionally, many similar seafood soups, such as lobster bisque, focus on shellfish flavors without the hearty, creamy base that clam chowder is known for.

Where It Is Usually Served

Clam chowder is a staple in New England cuisine and is often served in coastal restaurants where fresh clams are readily available. Its also a popular dish in seafood restaurants across the United States. Many people enjoy clam chowder served in a sourdough bread bowl, which soaks up the rich broth as the soup is eaten. During colder months, it is often made for family gatherings, holiday meals, and potlucks, where its warmth and richness are especially appreciated.

Fun Facts About Clam Chowder

• The first recorded recipe for clam chowder appeared in a 1751 cookbook, and it was a simple mix of clams, onions, and milk.
• New England clam chowder is so iconic that it is even the state soup of Rhode Island.
• While many versions of clam chowder use fresh clams, canned clams are often used in home recipes for convenience and availability.
• In 1997, a New England-based company, Legal Sea Foods, was credited with lobbying the U.S. Congress to declare clam chowder the official state soup of Rhode Island.

Conclusion

Cathies Clam Chowder recipe is a modern take on a time-honored New England classic, combining tender clams with creamy goodness and savory bacon. Whether youre an experienced cook or a beginner in the kitchen, this chowder is a delightful dish that evokes the flavors of New Englands culinary heritage. Enjoy it as a comforting meal on a cold day, and share it with friends and family for a taste of tradition that never goes out of style.

Ingredients:

• 6 slices bacon, diced
• 2 stalks celery, diced
• 1 onion, diced
• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 3 (8 ounce) jars clam juice
• 1 quart half-and-half cream
• 4 cups minced clams
• Ground white pepper, to taste

Instructions:

1. In a medium skillet over medium heat, cook bacon, celery, and onion until onion is translucent. Remove from heat and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking until bubbly. Whisk in 1 jar of clam juice, until smooth. Stir in the onion mixture. Pour in half-and-half, stirring constantly. Stir in clams, reduce heat, and simmer for 30 minutes.
3. Season with pepper and serve.

Nutrition (per serving):

• Calories: 271 kcal
• Fat: 24g
• Carbs: 7g
• Protein: 8g
• Sodium: 377mg
• Cholesterol: 68mg

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