The best clam “chowdah” I have ever had was at our town fair. Growing up we had one of the biggest fairs in New England in my little town. It was the Hebron Harvest Fair and it still goes on today. Honestly, when I was there about 6 years ago, it hadn’t changed much.
There was a little booth near the front entrance painted blue and decorated with fishing nets. I forget the name of it, but it was seriously the BEST chowder you have ever had. Thick, creamy and with lots of clams. I will always remember getting a cup of that whenever the nights at the fair were chilly.
And I thought of that little stand today when we got a little freezing rain shower and there are ads on TV showing the Patriots ready for another big win over the Seahawks. I whipped up a pot of my own clam chowder to share with you all. A little New England love from the South.
New England Clam Chowdah
3 C. Yukon gold potatoes, peeled, chopped and parboiled
1 small onion, diced
1 stalk of celery, diced
1 Tbsp. butter
3 C. milk
1 C. heavy cream
1 Tbsp. dry oregano
2 14 oz. cans of chopped clams, 1 drained and 1 not
Get some water boiling and add the potatoes. Cook until they are just beginning to soften but still firm. Drain and set aside.
In a large pot over medium heat, melt the butter and add the celery and onion. Allow them to cook until onions are translucent. Toss in the oregano and stir. Then add in both cans of clams. (Remember, 1 drained and 1 not.) Mix well and bring to a boil.
Once the clam juice is boiling, stir in the milk and cream. Return to a boil and then reduce heat to low. Allow to simmer for 30 minutes.
Now you are ready! Crush up some crackers and enjoy!
