Clam chowder (my way), San Francisco & an honeymoon in New England
When I hear someone say “Oh, the Americans, they don’t know what good food is” my first reaction is to say “Shut up, you idiot!” then I calm down and I think “ok, maybe this poor thing was never lucky enough to eat a clam chowder….” Now, you don’t have to be a genius to guess that my very favourite American dish is… CLAM CHOWDER! I still remember my very first one, at the pier in San Francisco… we arrived there after hundreds of miles and 5 States. Our eyes were full of desert and mountains and endless landscape, while we were driving it seemed impossible that something could border US, but in San Francisco there it was: the sea! That was the limit that also US had to face! And another view filled our eyes, and the sound of a big city after the silence of the desert filled our ears, and the salty scent of the air exploded in our nose. I’m sure that I fell in love with clam chowder exactly in the same moment I fell for San Francisco. Few years later we decided to spent our honeymoon in New England and what was just love became a real addiction. I’m not joking: we traveled New England for 2 weeks and I eat clam chowder and lobster every day for lunch and for dinner (I suppose is not such a big surprise that my scale wanted to died when I came back in Italy!!). I remember waitress asking me: “do you prefer a cup or a bowl” and myself think “oh my god, do I have a cup face?! Why they don’t ask me if I want the entire pot?”. A very special dinner was the one at The Black Cat Tavern in Cape Code: a romantic place is nothing without very good food! Unfortunately I don’t live in the US so I had to learn how to cook a clam chowder (the alternative, meaning don’t eat clam chowder at all, never crossed my mind) and here you find my recipe. It’s quite good and I like it even if it lacks the most important ingredients that makes the original one so good: the view and the smell of the sea! Enjoy!
Ingredients: (serves 4)
– 1 diced carrot
– 1 minced onion
– 1 diced celery
– 50 g diced bacon
– 450 g cubed potatoes
– 150 ml cream
– 3 kg clams + their liquid
– salt & pepper
– 4 scallops
– olive oil
– parsley for decoration Read more