Brigantine
In celebration of National Clam Chowder Day, all Brigantine Seafood Restaurants invite you to order a cup or bowl of our signature clam chowder for yourself, and get a second one free for a friend.
Boudin Sourdough Bakery & Café
Bring in this voucher for a buy one, get one free clam chowder in a bread bowl.
If you can’t make it out for a bowl of steamy clam chowder then whip up a pot at home for the whole family.
New England Clam Chowder
Ingredients:
4 slices of bacon, cooked crisp, reserve some drippings
2 (6.5 ounce) cans minced clams
2 (6.5 ounce) cans chopped clams
1 cup minced onion
1 cup diced celery
1 cup diced carrots
2 cups cubed potatoes
3/4 cup butter
3/4 cup all-purpose flour
2 cups half-and-half cream
2 cups milk
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste
parsley, chopped for garnish
Directions:
In a large skillet cook bacon until crisp and drain on a paper towel. Reserve 2-3 tbs drippings and cook onion, celery, carrots and potatoes until tender.
Add juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
Stir in clams just before serving so they don’t get tough. When clams are heated through, stir in vinegar, and season with salt and pepper to taste.
Serve in bowls and sprinkle with crispy bacon crumbles and chopped parsley and hunks of crusty sourdough bread on the side.
American’s love a holiday and this one lands perfectly on Friday this year, which is handy for those observing Lent. National Clam Chowder Day is February 25th so find a great reason to share a bowl of chowder. It’s supposed to be a rainy day in San Diego and a bowl of hot soup is just the ticket to take the chill off, but best of all you can buy a friend lunch with the buy one get one free plan.
New England Clam Chowder
2014-04-28 17:18:15
Nutrition Facts
Serving Size
2588g
Amount Per Serving
Calories 3837
Calories from Fat 2007
% Daily Value *
Total Fat 228g
350%
Saturated Fat 135g
674%
Trans Fat 6g
Polyunsaturated Fat 12g
Monounsaturated Fat 62g
Cholesterol 922mg
307%
Sodium 5612mg
234%
Total Carbohydrates 236g
79%
Dietary Fiber 15g
58%
Sugars 42g
Protein 211g
Vitamin A
581%
Vitamin C
82%
Calcium
172%
Iron
124%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 4 slices of bacon, cooked crisp, reserve some drippings
- 2 (6.5 ounce) cans minced clams
- 2 (6.5 ounce) cans chopped clams
- 1 cup minced onion
- 1 cup diced celery
- 1 cup diced carrots
- 2 cups cubed potatoes
- 3/4 cup butter
- 3/4 cup all-purpose flour
- 2 cups half-and-half cream
- 2 cups milk
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons salt
- ground black pepper to taste
- parsley, chopped for garnish
Instructions
- In a large skillet cook bacon until crisp and drain on a paper towel. Reserve 2-3 tbs drippings and cook onion, celery, carrots and potatoes until tender.
- Add juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
- Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
- Stir in clams just before serving so they don’t get tough. When clams are heated through, stir in vinegar, and season with salt and pepper to taste.
- Serve in bowls and sprinkle with crispy bacon crumbles and chopped parsley and hunks of crusty sourdough bread on the side.
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