Bodega Bay Clam Chowder

This is my recipe inspired by the Spud Point chowder famous on the Northern CA coast. Thick and full of flavor, this is not difficult to make. Pair with your favorite green salad and garlic bread.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Dice and cube vegetables as above. Brown bacon in large saucepan until crispy and remove. Reserve fat in pan and add enough butter to bacon grease for a total of about 3/4 cups fat. Add celery, carrots, onion, and garlic to pan and cook til softened- about 5 minutes.

Step 2

Place potatoes and juice from the canned clams into a saucepan and simmer until potatoes soften- about 5 minutes. Leave clams in cans to add later.

Step 3

In the large pan with bacon fat and butter, create a roux by reducing heat to low and slowly stirring in flour. Drain the clam juice from the potatoes and slowly stir clam juice into the flour and vegetable mixture. Slowly stir in milk and cream. Add potatoes.

Step 4

Adjust chowder to desired consistency by adding vegetable broth or water if needed. Add bacon. Stir in clams to warm. Avoid cooking clams on high for long because they can become tough. Add vinegar and salt and pepper to taste.