Cape San Blas Cookbook

My friend Pat and I enjoyed a girls afternoon out of day-after-Thanksgiving shopping in Apalach yesterday and we had lunch at my favorite restaurant over there, The Owl Cafe.  I’ve never ordered anything that wasn’t perfectly done, and the clam chowder they served was no exception.  I tracked down the recipe, picked up a sack of fresh clams at Seafood-2-Go and made a batch this morning. Every bit as good as the original.  

If you can find clams still in the shell by all means use them as they really add so much to the flavor of the broth, and since they pop wide open while simmering it’s no trouble at all separating the clam meat.   

3 1/2 C water
5 dozen cherrystone clams, scrubbed and rinsed
4 T unsalted butter
1/4 C all-purpose flour
2 to 3 slices bacon, cut into 1/2 inch pieces
2 carrots coarsely chopped
1/2 C coarsely chopped onion
2 small celery ribs, coarsely chopped
2 medium red-skinned potatoes, cut into 1/2 inch dice
1 1/2 C heavy cream or half and half
1 1/2 C milk
1 t freshly ground black pepper
1/4 t dried thyme

• Bring 2 cups of the water to a boil in a large soup pot.  Add half of the clams, cover and cook just until they open, 5 to 8 minutes; remove the clams to a platter as they open.  Return the water to a boil and repeat with the remaining clams.  Strain the clam broth through 4 layers of dampened cheesecloth to remove any sand or grit (or a strainer lined with a coffee filter; slow, but it works in a pinch if you’re out of cheesecloth); reserve 4 cups of the broth.  Remove the clams from the shells and coarsely chop them.
• In a skillet, melt the butter until foamy.  Add the flour and cook over moderately low heat, stirring frequently, until the roux is lightly golden, about 15 minutes.
• Meanwhile, wipe out the soup pot.  Add the bacon and cook over moderate heat, stirring occasionally, until slightly brown and crisp, about 6 minutes.  Pour off all but 1 tablespoon of the bacon fat.  Add the carrots, onion and celery and cook, stirring occasionally, until softened, about 12 minutes.  Add the potatoes, raise the heat to moderate and cook, stirring, until crisp-tender, about 5 minutes.
• Add the remaining 1 1/2 cups of water to the pot along with the reserved clam broth, the cream, milk, pepper and thyme. Simmer over low heat until the potatoes are just tender, about 5 minutes.  Add the roux and cook over moderately low heat, stirring, until thickened, about 10 minutes.  Add the clams and cook until heated through, about 3 minutes.  Laddle the clam chowder into soup bowls and serve piping hot.

Serve 8