For some of you, this is the first time you've ever lived so close to the Hub. For others, Boston is already a familiar neighbor. Whatever your status, I hereby declare that no Bostonian experience is complete without a taste of genuine New England clam chowder, or, as locals say, "chowdah."
And why not make it yourself? Despite its intimidating entourage of fame and lore, clam chowder isn't outside the grasp of a beginner cook equipped with the most basic of tools.
Despite being so well known, no one is quite sure of the exact origins of clam chowder. One guess is that it evolved from English fish chowder. When the first New England settlers arrived, they must have incorporated the wealth of the new land into their European roots, as the New England coast was abundant in shellfish.
Clams in particular were valued by the local Native Americans, who used clamshells as currency and the meat for sustenance. (The Native American word for clam, as it were, is derived from "quahog" - "Family Guy" notwithstanding.) By 1836, clam chowder had become an ale house staple and was famously served at Ye Olde Union Oyster House, the United States' oldest still-operating eating establishment. Today, restaurants boasting a Bostonian flair cannot do without this local staple.
What follows is a traditional take on this vaunted concoction, courtesy of cookingforengineers.com. All you need is a pot, a spatula and the following ingredients. The process takes about 45 minutes, but patience will reward itself. So clip out the next few inches of newsprint, head to the dorm kitchens, and prepare for deliciousness.
New England Clam Chowder
Cooking time: 45 minutesMakes 4 servings
* 1 large potato* 1 small white onion* 1 can baby clams in water* 1 cup heavy cream* 1 cup milk* 6 strips uncooked bacon* 1 tbsp flour* parsley sprigs (optional garnish)* salt and pepper, to taste
1) Step one is almost always to get the whole ingredients into whatever small, maneuverable shapes you require. This translates simply to: Peel and dice the potato and onion.
2) Next, fry the bacon directly in the pot bottom. A few tips: Cook on medium-low heat to avoid burning, and flip the strips with a fork, or - even better - chopsticks. Brown them to a crispy enough state that they can be crumbled between your fingers. Then set them aside, because the real reason we went through all that trouble was to get at that sinfully delightful culinary grail known as... bacon grease. Of course, you are welcome to be healthier and opt for veggie-based oils, but a clam chowder purist will insist that none other will do.
3) Make sure the bacon grease is still hot. Amp up the heat to high and saut? the onions until translucent but not yet browned.
4) Next, add the potatoes and sautee until everything is well-coated with oil.
5) Add flour to the pot and stir to coat everything. Once added, the flour will give a thicker texture to the liquid.
6) Speaking of liquid, separate out the clam water from the can of baby clams. (If you like, you can buy a bottle of clam juice instead; it gives a slight bonus in taste.) Put the water or juice in the pot and bring it to a boil while stirring. Then reduce heat to medium-low and simmer until the potatoes are tender. How can you tell? Have a bite!
7) Next, add milk and heavy cream. Why this particular combination, I don't know, but it has given me the perfect texture of chowder in the past.
8) Add clams and continue to simmer gently while stirring continuously. Cook for about five minutes. Don't forget to watch the pot like a vulture (you probably will anyway due to hunger), for milk will form clumps after it boils.
9) Add salt and pepper along the way, in whatever amounts you feel are most pleasant. The best measuring spoon is your own taste buds. And serve! You can bring back the crumbled bacon and sprinkle on top. I suggest having it with a crisp green salad and rolls from the supermarket. Welcome to Bawston!
