We’ve been away. In Arizona. Where it was high twenty, low thirty degrees (Celsius). I’m sorry you were still in winter, while I was enjoying endless sun and dry warmth in Arizona. Well, not really sorry. I may have even rubbed it in with some weather network posts. It was truly wonderful. It was liberating not to have that 10-minute dressing routine even before you step outside. My feet rejoiced! No socks! My feet weren’t freezing to death even though they were covered in wool and leather. I could totally get used to it. But now we’re back in reality and cooking warming and hearty dishes like we did for Super Bowl.
We hosted another Super Bowl party in February and you guessed it, the theme was the cuisine of the teams playing! I’ve always wanted to make an authentic clam chowder with oyster crackers so I took advantage of this serendipitous opportunity. The clams were sweet and the chowder was creamy and delicious. The party was a grand success and New England lost, now that’s karma, don’t you think?
New England Clam Chowder
Makes 1.75 L of chowder.
For the original recipe please click here.
Ingredients:
- 300 g Yukon Gold potatoes, peeled, cut into 1/2-inch pieces
- 30 g unsalted butter
- 135 g finely chopped French shallots
- 160 g chopped celery (about 2 large stalks)
- 10 g garlic cloves, finely minced
- 1 bay leaf
- 32 g all-purpose flour
- 282 g Vongole baby clams, drained, juices reserved
- 300 mL evaporated milk (not condense)
- Pinch of smoked paprika
- sea salt to taste
Directions:
- Bring the potatoes to a boil in the reserved clam juice topped up with water to cover. Turn down to medium heat and simmer until potatoes are soft. Remove from heat, drain potatoes, reserve the liquid and set both aside.
- Melt butter in a heavy bottomed large pot, sauté shallots and celery with the bay leaf until soft. Add the garlic and sauté until fragrant. Add the flour and stir on low heat for two minutes, without allowing the flour to brown. Whisk in the reserved potato clam liquid with a pinch of smoked paprika. Cook until thickened.
- Add the baby clams and the evaporated milk and stir well. Simmer for 5 minutes. This chowder is much better the second day so if you are making this chowder in advance, refrigerate until cold, then re-heat on low when required.
Lemon Pepper Oyster Crackers
Makes 150 g of crackers. For the original recipe, please click here.
To print recipe, please click here.
Ingredients:
- 145 g 00 flour
- 5 g sea salt
- 2 g freshly ground black pepper
- 5 g sugar
- 5 g baking powder
- 1 g freshly grated lemon zest
- 30 g unsalted butter, cut into small pieces
- 70 mL cold water, or enough to make a smooth dough
Directions:
- Combine flour, salt, pepper, sugar, baking powder and lemon zest in the small bowl of your food processor. Pulse until well combined.
- Drop the butter into the flour mix and pulse until it has been incorporated and is mealy. Slowly add the water while processing, add only enough to make a dough that holds together.
- Turn out to a lightly floured surface and form into a solid round. Allow to rest 15 minutes.
- Pre-heat the oven to 375° F. Line a baking sheet with parchment paper.
- Roll dough to about 2 mm thick and cut with very small cookie cutters (or cut with a knife into diamond shapes). Bake for 15 minutes, then turn the oven off and open the door and allow to cool and crisp up for an additional 30 minutes. Serve with New England Clam Chowder.
Eva, both he crackers and the chowder look gorgeous. I hope you’ve had a nice time in Arizona. I put sandals for the first time this year last week (not because I’m crazy, but because w’ve been having 23-26°C whole week) and my feet were so happy too!
I hope warm days arrive soon to Canada!
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Hi Sissi, thank you for your kind words. Arizona was wonderful, sunshine and warmth every day. In fact, it was the warmest March/April on record! I heard the crazy warm temperatures in Europe, I am so glad for you. Winter has really been dragging it’s ugly boots here, we even had snow and freezing rain last week. Although, since Friday, it has been warming up and I understand that we should be 15°C by Wednesday. I can’t wait to put my winter clothing away.
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I do love New England clam chowder. Even if I’m a New Yorker by birth I much prefer it to the Manhattan style. And yes, the crackers are a must!
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Thank you for your kind words, Frank. The chowder is very tasty and has been one of my favourites for a long time. I have yet to make a Manhattan clam chowder but I do love tomato so I’d probably like it too!
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I love that you made your own oyster crackers – they are beyond adorable! (and lemon pepper is such a delicious seasoning choice). I’ve only made clam chowda once and it was (literally) decades ago… I’m due to give it another try! ps: you’ll have to share your NHL playoff bites with us Eva 🙂
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Thank you for your lovely words, Kelly. I hope you do give it a try, perhaps a healthier take on such a rich chowder. I suspect I will have to watch the Leafs at some point but JT said that they are just squeezing by so he doesn’t give them much of a chance.
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Chowdaaaaaaa!!!!
Yeahhhh!
Nice going babe, this looks great! I can’t believe you made your own crackers!
(but of course you did….you’re on a whole other level ;p)
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Thank you, girl! You guys have really been whipped by winter this year, so much snow and so late in the game. Glad you were able to escape to some warmth and sunshine. Thank you for your kind words, you make me blush.
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You know I’m your ride or die, I’m with you forever Eva!
xoxo
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Clam chowder and oyster stew always remind me of my mom—both comfort foods and fabulous with your homemade crackers! Now if I could just get Bill on board, I’d make this recipe in an instant!
P.S. New Mexico was not as warm as AZ, but it was great to see the sun and not wear 3 layers of coats/sweaters/etc!
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I know exactly what you mean about the layers, Liz, I am glad you were able to get away somewhere warmer than home. Spring has finally sprung in Toronto, thank goodness, I was at my wits end.
The chowder is very tasty, I’d love to see the recipe for the oyster stew, sounds wonderful.
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I don’t really follow football but I do follow everything clam. So call me a happy as a clam over this one. Happy to hear you enjoyed AZ. GREG
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I don’t follow football as a rule, but we do enjoy watching the playoff game with a little party to boot! I just love feeding people so it’s an excuse for me! Yes, Arizona was absolutely awesome, warm and sunny every. single. day!
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I haven’t made clam chowder in ages. New England might be the best, but I’ll never say no to chowder that contains tomato, either. And the crackers! I’ve never made oyster crackers, and keep wondering whether I should give them a try. After reading your recipe, the answer is “yes!” 🙂
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Hi John, thanks so much for the comment. winter was hanging on in these parts so this soup would have been welcome on the menu! The crackers are relatively easy to make, I sure hope you try them because they are quite tasty.
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These sound a perfect combo, Eva.
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Thank you Masterchef UK!
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One day you’ll have to visit us in Sydney during your winter! I promise it’s definitely not sock weather. The chowder looks great and the crackers are so interesting! I thought for a minute that they had oysters in them.
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It is on my bucket list, Lorraine, I’d love to visit all of the lovely eateries that you blog about. Thank you for your lovely comment, I also thought the crackers had oyster in them before I read the recipe, at least, it should have oyster juice!
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I have to admit that I’d make this soup just as an excuse to have the crackers! They sound great!
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Thank you kindly Jeff, your comment is much appreciated.
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I love clam chowder and have made a couple of versions but both basically the New England style and creamy. I’ve never made oyster crackers though. They look tasty. I bet they’d be good with cream of tomato soup too. 🙂
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The crackers were indeed tasty, the recipe calls for them to dry out, that way they remain crispy in the soup too. And yes, cream of tomato would be delicious with them too. Thanks for your comment Maria.
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I have never had this chowder…your version looks really delicious and those crackers are irresistible.
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Thank you Angie, it’s very rich so I don’t have it often but it is quite delicious for sure.
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