National Clam Chowder Day
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.
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.
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)
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
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.