Hooray for Mac Monday: New England Clam Chowdah

The states of New England

It is finally getting into the colder months of the year, so I figured it was time to share a dish that will warm everyone up.  NEW ENGLAND CLAM CHOWDER is easily a favorite of the McCormick family not only out of the soup category, but overall too.  I was browsing around on the internet for some interesting takes on a traditional chowder and I found one particularly intriguing recipe from Sam Adams (yes the beer company has recipes on their website)!  

Most recipes include a salt pork, chorizo (spicy pork sausage), or some other meat to add to the salty flavor of the chowder.  This Sam Adams recipe omits the additional meat altogether and added many more vegetables to make the chowder hearty and filling.  A bottle of Sam Adams light is also included in the recipe, much like many chili recipes do; and just like in a chili or a stew that requires beer, you don't have to worry about everyone at the table getting drunk from the chowder because the alcohol will cook off, leaving a delicious flavor behind.  

INGREDIENTS:

1 bottle Sam Adams Light
1/4 cup diced green bell pepper
1/2 cup fresh clam juice (or canned if you can't get fresh)
2-3 cups heavy cream
2-3 tbsp Italian seasoning
2 tbsp. freshly minced garlic
1 cup diced russet potatoes
1/2 cup fresh chopped clams
1/4 cup diced carrot
1/2 cup all-purpose flour
1/4 cup diced onion
1/2 cup melted butter
Fresh parsley for garnish

PREPARATION:

Combine the carrots, green pepper, onion, Italian seasoning, garlic, and melted butter in a pot over medium-high heat.  Cook until the vegetables are crisp and tender.

Stir in the flour and reduce the heat to low; make sure to continue mixing until the the mixture is well-blended and begins to form a roux (a cooked mixture of wheat flour and fat; see wikipedia.com).

Continue to cook over low heat for 1-2 minutes until the flour taste is fully cooked out.

Add the Sam Adams Light, clam juice, potatoes and the heavy cream to the pot. 

Return the heat to medium-high and simmer for about 10 minutes (or until the potatoes are cooked and the soup is becoming thick).  

Stir in the chopped clams and continue to simmer for another 5 minutes until the clams are fully cooked.  Be careful not to overcook the clams because they will become rubbery and lose their flavor.

Serve in soup bowls and sprinkle some fresh parsley on top.  You can also add fresh croutons or traditional chowder crackers.  

Unfortunately, I haven’t had the chance to make this recipe yet, but it will be one of the first things I cook when I have time and I'm cold enough.  My sister loves clam chowder, so I may just have to throw something together in the form of clam chowder when I see her over Thanksgiving break!  

I'd love to hear what you think of it.  If you have the chance to try it, let me know how it turns out!!

It does look especially delicious, so I hope it lives up to the reputation.  

Remember, cook what you love, love what you eat. 

Click here to view the recipe on the Sam Adams website.