With the rain and storms we have had this winter, I have been in the mood for soup!
The word chowder derives from the French word chaudiere, a type of cauldron, but regional chowders have become an American culinary tradition.
The term is also used to describe any thick, rich soup containing chunks of food.
Here’s my recipe for clam chowder:
3 russet potatoes par cooked and med diced. (to par-cook ,cover with water in pan and bring to a boil & remove from heat)
1 pkg of good bacon (optional)
½ yellow onion, small dice
1 cup celery, small dice (use leaves if you have them, they have lots of flavor)
2-4 cloves garlic, minced
½ teaspoon dried thyme
3 tablespoons flour (optional)
4 small cans or ½ large can clams (use fresh if you have access to them, KTA sometimes has them)
¼ cup dry white wine
1 quart heavy cream
½ cup fresh parsley, chopped
Salt & pepper
1. Dice and cook bacon until crispy. Save ½ the fat.
2. Saute onions, celery in bacon fat for 5 min. (use good high heat oil if not using fat)
3. Add garlic and thyme and cook 2 more minutes
4. Sprinkle flour over everything and cook 2 minutes
5. Add clams with their juice, white wine, potatoes, and cream
6. Cook 20 to 30 minutes over low heat. Stir often so it does not stick to bottom of pan.
7. Add parsley, salt and pepper
If you don’t like clams, make this recipe into potato chowder by omitting the clams and switching the dried thyme for dried or fresh dill.
Sally June Tayler went to Le Cordon Bleu College of Culinary Arts in Portland, Oregon before moving to the Big Island in 1999 to do an internship at Kalani. She received her nutritional consultant certificate from Global College of Natural Medicine. She has also cooked for Lindblad Expeditions adventure cruises and Island Naturals.