Cooler weather makes us crave for something comforting, something warm and filling. Nothing says this better than a big bowl of soup. Sure, we have tinola, nilaga, sinigang and pochero. But all these have to be eaten with rice as a full meal. One of the most comforting “light” meals I’ve ever had on a cold and wet day was in San Fransisco more than 10 years ago. Sure, it was touristy, but that huge sourdough bowl filled with clams, cream and potato at Pier 39 on that chilly and rainy day convinced me on what comfort food meant.
That bowl of chowder seemed to me like a blanket, a hug, a sweater, a good DVD and a nice cozy bed all rolled into one. Well, that might be a little over the top, but I guess food does that to food lovers. That bowl was much more than just something to warm my tummy. Each spoonful taught me why it was such a popular dish in that place, in that weather. Looking back and realizing that making chowder isn’t really all that hard, nor is it expensive, I’ve decided to share with you my version of the Pier 39 clam chowder. I’m sure the experience won’t be the same without the chilly weather, but try making it on a really cold and rainy day and it should be pretty darn close.
Like I’ve said, making chowder isn’t hard or expensive. Any shellfish or seafood will do. What makes clams a popular choice is that it is very cheap and a little goes a long way flavor-wise. A kilo of clams cost under P100, and veggies are cheap as well.
With a little flour, milk and butter, plus some bacon if you’re feeling like splurging, clam chowder should cost as little as your favorite arroz caldo or lugaw. When making chowder, the most important thing is the clams. They have to be alive, first and foremost. That is quite easy to tell as clams literally spit on you. Open shells that won’t close when tapped means the clams are dead. Heavy, closed shells are full of mud and the clams are probably dead too. That’s it really—as long as you can buy live clams and you can tell a good potato or carrot from a bad one, you’re pretty much set. If the coming days and weeks are as rainy as the last, then there is no better time to make yourself and your loved ones a big bowl of snuggle than now.
Clam Chowder
Ingredients:
1 kg large clams
4 to 6 large potatoes, cubed (1/4-1/2” cubes)
2 large carrots, cubed
4 sticks celery, cubed
2 large onions, cubed
100 g bacon, sliced
4 tbsp flour
4 tbsp butter
1 liter milk
1 liter water
salt and pepper to taste
Procedure:
1. In a stock pot, with water and vegetable trimmings, place clams and simmer just until they open. Set clams aside and save liquid for use as stock.
2. In another pan, render fat from bacon and add half the butter to the bacon oil. Set bacon aside.
3. Sauté vegetables in remaining butter in another stock pot. Add clam stock and milk and simmer till vegetables are soft.
4. In bacon oil-butter mixture, add flour to make a roux. Add stock and whisk and continue adding stock till a thick white sauce forms. Add white sauce to stockpot with veggies and simmer till relatively thick.
5. When chowder is done, turn heat off and add bacon and clams back in and add chopped parsley. Serve hot with crusty or tasted bread.
