On Comfort Food ... New England Clam Chowder

As much as I enjoy an elegant meal, both the food and its presentation, there is nothing more satisfying than what is referred to as “comfort” food.

People younger than I may picture snack food, a peanut butter and jelly sandwich, or a pint of Häagen-Dazs when they conjure up visions of comfort food. But when I think comfort, I think of foods warm and filling … foods that make you feel toasty warm and cozy; like a soft, comfy blanket or a glowing log crackling in the fireplace. I get nostalgic and harken back to my youth remembering my mother’s stews, soups, meatloaf, mashed potatoes and tapioca pudding.

As it is now December, I am dreading the thought of winter. We had it pretty good last year, but with all the storms that have careened up the coast the last few weeks, and an unusually cold last month, I am concerned that we may be in for a long, hard winter.

Thinking back to the last time we lost power in the winter, during a particularly bitter cold spell, we were forced out of the house once it had become cold enough inside to see our breath. When the power was restored and the heat turned on, it took a number of hours to remove the chill from the house. Hungry, the only thing we wanted was a big bowl of something warm and comforting, but it had to be easy and fast. So what better than a hearty pot of chowder?

To the pantry and fridge I went. Luckily all the ingredients were there, smiling at me … I smiled back, very happy to greet them all.

In a very short while, two piping hot bowls of New England Clam Chowder were on the table. Nothing could have tasted better, not even the most expensive five-star meal in the world could have bested that chowder.

There just are those times when you need that special kind of food that warms your heart and soul …

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This is a quick and easy clam chowder, but it is rich and tasty. Because the recipe only calls for 2 tablespoons of flour, it can easily be made gluten-free by substituting a gluten-free flour mixture.

New England Clam Chowder
(Serves 4.)

• 2 tablespoons unsalted butter
• 1 onion, finely chopped
• 2 celery stalks, thinly sliced
• 4 strips of cooked bacon, chopped
• 2 tablespoons flour (or use a gluten-free flour mix for a GF soup)
• 2 medium red potatoes, diced
• 2 cups bottled clam juice
• 3 cups whole milk
• 1 bay leaf
• Salt and freshly ground pepper, to taste
• 2 tablespoons finely chopped Italian parsley
• 2 cans chopped clams (6.5 ounces), drained
• Chowder crackers (optional)

Easy, Comforting New England Clam Chowder

In a large saucepan over medium heat, melt the butter. Add the onion and sauté until just softened, 3 to 5 minutes. Add the celery and sauté for 2 minutes. Add the bacon, then the flour and cook, stirring with a wooden spoon, for 2 minutes longer. Stir in the potatoes, clam juice, milk and bay leaf.

Raise the heat to medium-high and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat to medium and simmer until the potatoes are tender, about 15 minutes.

Discard the bay leaf and season with salt and pepper. Add the parsley and clams. Cook for 1 minute longer to warm the clams through.

Ladle the chowder into bowls and top with chowder crackers. Serve immediately.