Feb
25

National Clam Chowder Day

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Happy Clam Chowder Day! In honor of National Clam Chowder Day, some restaurants are offering great deals on Clam Chowder today:

McCormick and Schmick’s Seafood Restaurant (client)
In celebration of National Clam Chowder Day, McCormick & Schmick’s in Sacramento (11th & J) and Roseville (at The Fountains) will offer bar and dining room guests the option to add a cup of house Chowder to any entrée for only $1.00 all day long.  Further details can be found online at www.McCormickandSchmicks.com.

Boudin Bakery
In honor of National Clam Chowder Day, Boudin is offering a buy-one-get-one free deal! Buy a Clam Chowder in a Bread Bowl and receive another Clam Chowder in a Bread Bowl for FREE.

The deal is only available today and the voucher must be presented to redeem the offer. Download the voucher here. For more info and to find the location nearest you, visit Boudin’s website.

Spenger’s Fresh Fish Grotto (client)
Spenger’s in Berkeley will honor National Clam Chowder Day by serving a cup of their award-winning clam chowder for just a $1.21 all-day, inspired by the fact that the restaurant is also celebrating their 121st anniversary. Open 11:30 AM to 10:00pm. For reservations, visit Spenger’s website or call (510) 845-7771.

And if you plan to celebrate National Clam Chowder Day at home, be sure to try out this great Clam Chowder recipe:

Clam Chowder with Veggies & Bacon* (Courtesy of Brittany Mohr’s Grandma)

Ingredients:
2 tbs. unsalted butter, divided
1 garlic clove, minced
2 cups water
1 cup dry white wine
20 oz canned clams, chopped
1/4 lb. lean bacon, rind removed, coarsely chopped
1 leek, including tender green portions, trimmed, carefully washed and thinly sliced
2 carrots, chopped
2 stalks of celery, chopped
1 tbs. all-purpose flour
2 cups half and half
1 lb. red potatoes, peeled or unpeeled, cut into 1/2-inch cubes
3/4 tsp. dried thyme
Freshly ground pepper, to taste
1 tbs. finely chopped fresh chives
1 tbs. finely chopped fresh parsley

Directions:
In a large pot, melt 1 tbs. of the butter over low to medium heat. Add garlic and sauté until it begins to soften, 1 to 2 minutes. Add the water and wine, raise the heat and bring to a boil. Reduce the heat slightly. Immediately add the clams, cover and steam, 7 to 10 minutes.

Line a strainer with cheesecloth and set inside a large bowl. Pour the contents of the pot into the strainer. Set the clams and strained liquid aside separately.

In a separate pan, cook the bacon until it begins to brown. Rinse out the large pot, add the remaining 1 tbs. butter and place over medium heat. Add the cooked bacon, leek, carrots and celery and sauté until it begins to soften, 2 to 3 minutes. Sprinkle in the flour and cook, stirring, 1 minute more.
Stirring continuously, pour in the reserved clam liquid and the half and half. When the liquid reaches a boil, reduce the heat to a simmer. Add the potatoes and thyme.

When the potatoes are tender, after about 15 minutes, add the clams and simmer for 1 to 2 minutes more. Season with pepper. Ladle into warmed bowls and garnish with the chives and parsley. Serve with crusty bread or oyster crackers. Serves 4 to 6.

*This recipe has been modified from the original 1993 Williams-Sonoma New England Clam Chowder recipe.

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