Basic Clam Chowder

Within the world of Azeroth, the world of World of Warcraft, there are loads of seafood recipes. This could be because there are several seas and oceans and fishing in a major part of the game. Or it could be that the Game Developers just like seafood. Among these recipes for baked, smoked and roasted fish there are crab cakes and clam chowder. There are no less than three crab cake recipes, one that is actually made with spider meat*, and five versions of clam chowder in the game. This week’s blog will focus on clam chowder.

Real chowders are neither Kosher nor low carb, as they MUST have both bacon and potatoes in them. If you make “chowder” with out one or both of these ingredients it is just a cream soup. Another important ingredient is a flour/fat mix called a roux, a traditional French thickening agent that is the base for all modern cream soups and gravies. To make sure your chowder doesn’t taste like Cream of Wheat with clam bits make sure you cook your roux for at least 2 minutes to cook out the cereal taste from the flour.

In a good New England style clam chowder you need both clam stock (or juice) and milk. You can get your clam stock by making “Steamers” and the shucking the clams of their meaty goodness or you can by a good quality canned clam and a bottle of clam juice. I may be the Geek Gourmet, I may have gone to Culinary School, but I live in the real world and time is a factor, I like the canned clam method. Unless I have FREE cherrystone or little necks, I use canned. (Actually I don’t think I have ever made fresh clam stock, even in school)


Basic Clam Chowder Recipe

5-7 rashers of bacon, sliced
1 medium onion diced
2 carrots diced
2-3 ribs of celery diced
2-3 tablespoons of All Purpose flour
2 6.5 ounce can’s of minced or chopped clams
1 10 oz can of whole clams (optional)
1 cup of clam juice
2 bay leaves
1 teaspoon of dried thyme
1 cup of whole milk
Salt and pepper to taste

In a large sauce pan or small stock pot render the bacon until the fat looks like light soap bubbles. Add the vegetables and cook over medium heat until they are tender. Lightly sprinkle the flour over the vegetables and cook for 2 minuets stirring constantly. Add the clams and the clam juice and the herbs. Simmer lightly for 15 minutes. Add the milk, simmer for another 15 minutes. Add salt and pepper. You can serve at this point or cool and store in the regenerator for 3 days or freeze for up to 3 months.