New England Lenten Clam Chowder - Great Flavor Without the Bacon

Recently, a catholic friend asked if I would make "Lenten" Clam Chowder during lent, meaning, without the bacon. Making clam chowder with bacon fat poses a problem for many who abstain from meat on Fridays during lent.  And there are those who don't think you can make a good new England clam chowder without bacon.   Read on if you want to know the secret to making a truly lenten clam chowder.

My friend is a strong believer and explained that he was working diligently to avoid the confessional on Saturday to explain just why he did not abstain from meat on Friday when he had my delicious clam chowder. Unfortunately, many Catholics overlook the fact that most clam chowder recipes call for bacon or bacon fat and rationalize that "it is just for flavor" and "doesn't really count. But to the disciplined and devout, it is NOT trivial and my friend truly desired to have the flavor of a good clam chowder - sans bacon, during lent.

"Delighted to do it." I replied and told him to come for lunch on the first Friday during lent and promised that he would not be disappointed.

I have dined in many restaurants from Boston to San Francisco and like most everyone who considers themselves an aficionado, (person who likes, knows about, and appreciates) of clam chowder, I have my favorite places.  As the chief cook and bottle washer at my restaurant, I believe quality and flavor is paramount in generating the smile I want to see on our customer's face.  With that in mind, I quietly made the following recipe for my friend and ALL of our customers.  It must have been ok, because I had to make more for the dinner hour.

If you like Clam Chowder, give this recipe a try.  Let me know what you think and leave a comment.  This recipe will yield 7 16 oz bowls and can be cut in half or doubled with ease.

Ingredients

• 4 Tablespoons Savory, melted butter or olive oil
• 1 Large Onion, chopped
• 2 Stalks Celery, chopped
• 3 Pounds Russet Potatoes, peeled and diced
• 3 Tablespoons all purpose flour
• 2 Cups Clam Juice (Bottled is best, but you can use the liquid from your canned clams)
• 2 Cups Half and Half
• 2 Cups Heavy Whipping Cream
• 2-4 Ounces Shredded Mozzarella Cheese
• 6 Cans (6.5 oz) Minced and/or chopped clams - DRAINED
  
• Hickory Smoked Salt
• Black Pepper
• Potato Buds (Used as a thickening agent, if needed)

Procedure

1. Warm the oil of your choice (Savory, Butter, or Olive)
2. Season the oil with 1 teaspoon of Hickory Smoked salt and a sprinkle of black pepper
   
3. Add the chopped celery and the chopped onion and stir to coat.  Cook or saute on low to medium heat until vegetables are soft. 
   
4. Add the diced potato and stir to coat with oil and seasoning.  Cook for 1 minute.
5. Sprinkle the flour on the potato mixture and stir to coat, cooking for an additional minute or two.
   
6. Warm the clam juice in the microwave for 2 minutes in a glass or plastic measuring cup and add to the potato mixture.   Add just enough water (1/2 - 1 cup) so that the vegetables are immersed in liquid.
7. Bring to a boil and then simmer on low heat for 20 minutes.  Stir occasionally to keep from scorching on the bottom.
8. Toward the end of the 20 minute simmer, season to taste with Hickory Smoked salt and pepper.
   
9.  Add half of the clams and return the mixture to a boil.
10. Warm the dairy (cream) in the microwave for 2 minutes and then add to the pot.
11. Add the mozzarella cheese and heat, but do not bring to a boil.  Stir the cheese into the mixture.  This will add some creaminess and will slightly thicken the soup.
12. Add the remaining clams and adjust seasoning to your taste.
13. If the soup is too thin (I like mine thick and creamy) stir in some potato buds to thicken.  The easiest way to do this is to sprinkle some on top, stir in and then repeat if necessary.  This will allow you to get the thickness of the soup to your satisfaction.

Garnish with some parsley or some chopped green onion and serve with crackers of your choice.

My catholic friend came in as promised.  Coming from the east coast of the United States and a lover of New England clam chowder, after his first spoonful, he groaned "This is really good".  With that, nothing further was said until the soup was gone.

The Hickory salt adds back a little of the smoked flavor from the bacon.  Try my Lenten chowder.  If you don't like canned clams, use fresh steamed.  Either way, I think you will be delighted.

Ciao