Spenger's Clam Chowder
The closing of Spenger’s Fish Grotto Restaurant in Berkeley California after 128 years unleashed a wave of culinary nostalgia, especially for the legendary restaurant’s clam chowder.
Servings 4
Ingredients
- 4 pounds clams in shells scrubbed and drained
- 4 strips bacon cut in 1-inch pieces
- 1 large yellow onion finely diced
- 1/4 tsp. thyme
- 1/4 tsp. MSG (umami seasoning)
- 1 Tbsp. chopped parsley
- 2 large boiling potatoes cut in 1/2-inch cubes
- salt and pepper to taste
- 3 Tbsp. butter
- 4 Tbsp, flour
- 1 cup half-and-half
Instructions
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In a large pot, place clams and enough boiling water just to cover. Cook, covered, until clams open. Remove clams; reserve liquid. Remove meat from shells and finely chop.
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In a saute pan, gently saute bacon. Add onion; cook 5 minutes more.
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Add bacon and onion to the clam stock; bring to a boil. Add thyme, MSG, parsley, diced potatoes and chopped clams. Season with salt and pepper. Let simmer.
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In a small pot, melt butter. Blend in flour and stir into simmering stock. When stock coats a spoon and potatoes are fork-tender, stir in half-and-half and warm through. Do not let the mixture boil. Serve in deep soup bowls, with lots of sourdough bread.
Recipe Notes
Note: For Manhattan style chowder, add 4 peeled, chopped tomatoes, 1/4 stalk chopped celery and 1 chopped green pepper at the same time you add the onions. Omit the half-and-half.
Photo credit: Flickr user, Mark H. Anbinder