History of Clam Chowder

The word "chowder" comes from the French word “chaudiere,” which means caldron, referring to the container in which French sailors threw their catch of the day to make their stew. This custom was carried to Canada, and then later to New England in the seventeenth and eighteenth centuries.
Chowder became a popular dish in New England, especially among the sailors.
By the end of the century, each region of New England became known for its version of chowder: with cream in one region, with lobster in another, with potatoes in other regions.
But by far, the most popular clam chowder version was the version with clams and butter in a creamy white soup, which is very similar to today’s version of “Clam Chowder.”

Clam Chowder Recipe

Oldest chowder recipes were mostly water-based fish soups, sometimes flavored with wine, and featured some sort of vegetables such as onions, potatoes and carrots. The fish usually varied. Many of the recipes included some sort of bread product such as cracker or crouton to add bulk. Chowder versions with milk and cream grew out of regions where dairy was in abundance. Tomato based chowders became popular in warmer regions. Here is a few popular clam chowder recipes for you to enjoy.

New England Clam Chowder Recipe
3 8 oz bottles of clam juice
1 pound russet potatoes, peeled and diced
3 Tbsp of butter
2 cups onions, chopped
1 ¼ cups celery, chopped w/ leaves
½ cup of parsley, chopped
2 garlic cloves, minced
1 bay leaf
¼ cup flour
6 6 ½ oz cans chopped clams, drained w/ juice reserved
1 ¼ cup heavy cream
Salt, pepper & hot sauce to taste

Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.

Melt butter in heavy large pot over medium heat. Add onions, celery, parsley, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams,& cream. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt, pepper & hot sauce

Manhattan Clam Chowder Recipe
4 bacon slices, chopped
1 large onion, chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 carrots, chopped
3 garlic cloves, minced
1 bay leaf
½ teaspoon of dried thyme
2 14 oz cans of chopped tomatoes
1 8 oz bottle of clam juice
1 8 oz bottle of tomato sauce
1 large Yukon Gold potato, peeled & diced
2 6 ½ oz cans chopped clams
Pinch of crushed red peppers
Salt & pepper to tastev
¼ cup of parsley chopped

Fry bacon in heavy large saucepan over medium-high heat until just beginning to brown, about 7 minutes. Add onion, bell peppers, carrots, celery, garlic, bay leaf and thyme and cook until onion is tender, stirring occasionally, about 8 minutes. Add stewed tomatoes with their juices, clam juice, tomato sauce, potato and crushed red peppers. Reduce heat and simmer until potato is very tender, about 40 minutes. Add clams with juices and heat through. Season chowder to taste with salt and pepper. Ladle into bowls and serve.

South Western Style Chowder Recipe
Take the Manhattan Chowder and add:
Substitute the bacon for chorizo or andouille sausage
1 can chopped Green Chilis
1 can corn, drained
1 fresh jalapeno, seeded and finely chopped
Substitute the bay leaf and thyme for 1 teas oregano and 1 teas cumin
6 Tbsp cilantro

Make as for Manhattan cooking the chorizo instead of the bacon, adding the corn & jalapeno with the other veggies. Add ½ of the cilantro with the herbs and the rest as a garnish for service

Seafood Lasagna Recipe
2 cups Splash Café Clam Chowder
¼ cup butter or margarine.
½ cup chopped yellow onion or shallots
½ cup green onions chopped
2 Tbsp. minced Jalapeno pepper
2 cup corn (frozen or 1 16oz can)
1 cup grated Monterey Jack cheese
¼ cup grated Parmesan cheese
1 cup Ricotta cheese
½ cup Cream cheese
¼ cup lime juice ( 2 limes)
1 lb. med. Shrimp - fresh
½ lb. Crab meat or Salmon, cooked
9 cooked Lasagna noodles
½ tsp. ground Cumin
Pepper

In food processor, combine Jack, Parmesan, Ricotta, and Cream cheeses & lime juice. Process until smooth.

Peel and coarsely chop shrimp. Combine shrimp and crabmeat or cooked salmon in a bowl.

In a saucepan melt butter. Add green and yellow onion, sauté until transparent. Add minced jalapeno and corn; cook 2 minutes. Heat Splash Café Clam Chowder in the microwave or in a pan (carefully) until hot. Combine Clam Chowder and corn mixture and put aside.

Spread ¾ cup chowder/corn mixture in bottom of a 13 x 9 x 2 baking dish. Arrange 3 lasagna noodles over chowder/corn mixture; layer with half of the cheese mixture, half of the shrimp mixture, and ¾ cup chowder/corn mixture. Repeat the layers, ending with noodles. Spread the remaining chowder/corn mixture over the noodles, and sprinkle with cumin and pepper.

Cover loosely with aluminum foil. Cut 10 1-inch slits in the foil. Bake at 375 for 45 minutes. Let stand 5 minutes before cutting.

Yields 9 - 12 servings