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The word "chowder" has an interesting history - it is thought to come from the French word for cauldron - "chaudiere", or possibly even the early English word for fishmonger - "jowter" or "chowter". Either seem like close contenders. One thing is certain that it was made and eaten by French and English fisherman in brisk New England waters. Today, it is still relished by food lovers in the region and is made with fresh, local ingredients at the simplest clam shack to the most lavish of resorts.
We had the pleasure of learning a very simple New England Clam Chowder recipe from one of Newport's finest Chefs, Chef Jon Cambra. The flavors in his version are clean, and rely on the best of his main ingredients for the flavor, bacon, onions, home grown potatoes and Quahogs harvested from the beaches nearby. Chef Cambra adds his own twist, by finishing the dish with fresh dill. He plates it up with microgreens and an herbed breadstick making it elegant enough to be a regular on Castle Hill's menu.
New England Clam Chowder
½ pound (2 sticks) unsalted butter
2 cups chopped bacon (uncooked)
1 medium Spanish onion, diced small
2 stalks celery, washed and diced small
1 cup all purpose flour
4 medium Yukon gold potatoes, peeled and diced small
1 quart clam juice, (or more as needed)
1 quart chopped clams (Quahogs, preferred)
½ cup dry sherry
2 cups half and half
Kosher salt (to taste)
Ground white pepper (to taste)
Fresh dill (to taste)
Microgreens (garnish, optional)
Breadsticks (garnish, optional)
1. Combine the butter and bacon in a large stockpot and sautee until crispy.
2. Add the onions and celery, sauté over medium heat until softened, but not browned.
3. Add the flour and stir with a wooden spoon to create a roux. Cook until flour absorbs all liquid.
4. Add the potatoes and cover with the clam juice. Make sure potatoes are submerged in the pot - add more clam juice (or alternately water) if needed. Cook until the potatoes are tender.
5. Add the clams. Bring the soup to a boil, reduce heat to a low simmer and stir in the sherry and ½ & ½. Season the chowder with salt and pepper and dill to taste.
6. Ladle into 6 warm bowls. Garnish with a pinch of microgreens and a breadstick, if desired. Serve warm and enjoy.
6 6oz portions
Special Thanks:
Executive Chef Jonathan Cambra, Castle Hill Inn & Resort
Castle Hill Inn & Resort
590 Ocean Drive
Newport, RI 02840
www.castlehillinn.com