Young Brad Garbutt celebrates the Christmas of 1958, before discovering clam chowder.
By Brad Garbutt
I am not a fan of clams. You will never see me order a bucket of steamed clams. Same with linguine with clam sauce, and mussels, crab or crayfish.
But clam chowder, that’s another story.
My first exposure to clam chowder was as a teenager in SoCal when my parents would take me to a seafood restaurant called Delaney’s, a chain that originated in Huntington Beach. There was some secret spice in that chowder that made it special; so special I would always take a quart to go. I wish I knew what it was. Now they are out of business, so I guess their secret will remain just that. But I decided I would try to imitate it the best I could, which leads to the recipe here.
Over the years I experimented with different herbs and spices, trying to find that unique flavor I enjoyed decades ago. The quest continues, but this is the best I have to offer for the time being.
Enjoy!
Brad’s Almost Famous Clammy Clam Chowder
Ingredients:
• 5 6.5 oz. cans chopped clams
• 1-8 oz. bottle clam juice
• 1 cup chicken or mushroom broth (approximate)
• 6 slices thick-cut low-sodium bacon, cut crosswise into 1/4- inch pieces
• 1 large white onion, diced medium
• 6 cloves of garlic, minced
• 2 Tablespoons chives
• 4 medium Yukon Gold potatoes, diced into 1/4 inch cubes
• 2 large carrots peeled, diced medium
• 3 celery sticks, tops and base removed, sliced into 1/4-inch pieces
• 1-can condensed cream of mushroom soup, undiluted
• 5 tablespoons all-purpose flour
• 1- pint heavy whipping cream
• 1 tablespoon fresh rosemary, minced
• 1 teaspoon fresh thyme, minced
• 2 tablespoon fresh parsley, chopped
• 3 bay leaves (these 4 spices can be placed in tea bags for removal before serving)
• 1 tablespoon Old Bay Seasoning, regular or hot, if you like a little spiciness
• Salt and pepper
1. In a large Dutch oven fry the bacon over medium-high heat 5 minutes until fat is mostly rendered. Add white onion and cook, stirring occasionally until softened, about 5 minutes longer. Add garlic stirring until fragrant, 30 seconds to 1 minute. Meanwhile, open the cans of clams, drain juice into 2-quart measuring cup. Set clams aside. Add bottle of clam juice to measuring cup, then add amount of chicken stock necessary to make 5-6 cups of liquid total. Whisk clam and chicken stock until mixed well.
2. Add flour to pot to coat bacon, onion, and garlic, stirring frequently, about 1 minute. Whisk in one cup of clam juice/chicken broth mixture until bubbling, then add another cup, bring to boil again, continue whisking and repeat adding one cup at a time until all 5 cups have been whisked into pot.
3. Add thyme, rosemary, Old Bay Seasoning, bay leaves, potatoes, carrots, celery, condensed cream of mushroom soup (do not dilute), stir. Allow chowder to come to a boil then reduce heat to low, cover and simmer for 30-45 minutes or until vegetables are at desired tenderness.
4. Stir in reserved clams, cream, parsley, chives, salt and pepper to taste.
5. Simmer for several more minutes, remove bay leaves, then serve. Enjoy!
Brad Garbutt.
Brad Garbutt was born in Yakima, Wash., before his family moved to Whittier, Calif. in 1960. He graduated from Whittier High in 1976, then earned a Forestry degree in 1981 from Humboldt State University and worked for the US Forest Service for three seasons in the Idaho Panhandle. Garbutt relocated to Redding in 1983 and has worked as a Realtor for more than 40 years. Garbutt is also a Shasta County Elections Commissioner.
