Episode 08: New England Clam Chowder

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Alex and I made this episode on Monhegan Island, Maine based on a recipe from my grandfather. He used to cook on PT boats in World War II, so this recipe has been passed through hands for years.

The making of this episode definitely holds a special place in my heart. We filmed the process with the help of Alex’s brother and sister, who you will see throughout the cooking segment. Who would know that a ten year old would make for a great “steady”-cam operator?

New England Clam Chowder

Ingredients

1 slice of bacon

1 cup diced onion

2 medium potatoes, chopped with skin left on

2 tablespoons chopped fresh parsley

4 teaspoons fresh oregano

Little bit of butter

1/2 cup of flour

1/2 cup of beer

2 dozen chopped fresh clams

1 1/2 cups of cream or half/half

1 cup of water

Directions

1.)  Bring water and beer to a boil in a large pot, add clams. Cook for 2-3 minutes until the clams open. Strain clams and set aside to cool. Save stock in pot.

2.) Cook bacon until crisp in pan. Remove bacon from pan and save for later. Lightly saute onions in bacon fat.

3.) Add butter and onion to pot of stock and reduce heat.  Cook for 5 minutes.

4.) Add flour, oregano, and parsley and cook for 3-5 minutes.

5.) Add potatoes and pepper to pot and simmer for 15 minutes.

6.) Remove clams from shells and roughly chop meat. Add clams and cream to pot and heat to a serving temperature. Do not allow soup to boil, as it will make clams tough.

7.) Serve at once with some nice crusty bread and a beer.