Soundside Chowder

Introduction to Soundside Chowder

Soundside Chowder hails from the coastal regions, where the bounty of the sea meets the rustic traditions of local cuisine. Inspired by the traditions of both New England and North Carolina's Outer Banks, this chowder blends the hearty textures of local produce with the fresh taste of ocean catch. Often served as a comforting meal during cooler months or as a hearty lunch, Soundside Chowder resonates with a rich history of maritime culture.

Historical Background

The origins of chowder can be traced back to the early days of coastal settlements. Fishermen returning from the sea would create communal meals from their catch, combining fish, vegetables, and spices in a single pot. This not only preserved resources but also fostered a community spirit. Soundside Chowder specifically draws on the Outer Banks' tradition of utilizing local ingredients, making it a deeply regional dish.

Ingredients

• Clams - 2 pounds, cleaned and chopped
• Potatoes - 3 medium, diced
• Bacon - 6 slices, chopped
• Onion - 1 large, chopped
• Celery - 2 stalks, chopped
• Carrots - 2, chopped
• Garlic - 3 cloves, minced
• Thyme - 1 teaspoon, dried
• Bay leaf - 1
• Salt to taste
• Black pepper to taste
• Whole milk - 2 cups
• Heavy cream - 1 cup
• Butter - 2 tablespoons
• All-purpose flour - 2 tablespoons
• Parsley - Fresh, chopped for garnish

Preparation and Cooking Process

Preparing the Ingredients

1. Start by cleaning the clams under cold water. Ensure they are free of sand and grit.
2. Dice the potatoes into small cubes. Chop the bacon, onion, celery, and carrots. Mince the garlic.

Cooking the Chowder

1. In a large pot over medium heat, cook the bacon until crispy. Remove and set aside on paper towels.
2. Discard half the rendered fat, and in the remaining fat, sauté the onion, celery, and carrots until soft. Stir in the garlic and cook for an additional minute.
3. Add the thyme and bay leaf, and stir for a few seconds to release their aromas.
4. Stir in the diced potatoes and sauté for another 5 minutes.
5. Pour in whole milk and bring to a simmer. Allow the potatoes to cook until tender.
6. In a small pan, melt butter and whisk in flour to create a roux. Cook until it's golden brown.
7. Add the roux to the pot, stirring constantly to thicken the chowder.
8. Gently fold in the cleaned clams, letting them cook through.
9. Pour in heavy cream, season with salt and black pepper to taste, and simmer for another 5 minutes.
10. Remove the bay leaf before serving.

Serving Suggestions

Ladle the chowder into bowls and garnish with freshly chopped parsley and the crispy bacon bits. Serve with crusty bread or oyster crackers for a truly authentic experience. To time the perfect meal preparation, consider using a cooking timer to ensure that each element of your meal is perfectly cooked.

Enjoying Your Meal

The rich and creamy taste of Soundside Chowder combined with the natural flavor of clams will transport your taste buds to a serene coastal retreat. This chowder is perfect for sharing, providing nourishment and warmth on even the coolest of coastal days. Serve with a crisp white wine or sweet iced tea to enhance the flavors of the meal.