Clam Chowder Day 2025 is on Tuesday, February 25, 2025: Do you cook clams before adding to clam chowder>? If so how do you do it?

Tuesday, February 25, 2025 is Clam Chowder Day 2025. National Clam Chowder Day Buy a Clam Chowder in a Bread

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Clam Chowder Day commemorates this preferred brew; frequently made from clams, red onion and potato, dishes vary by area and by country. Exactly how do you like yours?

NEW ENGLAND CLAM CHOWDER

This old-fashioned authentic Cape Cod version of New England Clam Chowder is a hearty dish for the dwellers of a harsh climate. The old recipe has been passed down through generations without a nod to modern preferences for low-fat fare. As such, if you're on a low fat diet, this dish may not be for you. But for a special occasion, this original verion will not be beat for flavor.

2 quarts Little Neck clams, steamed, liquor reserved

3-4 lbs potatoes, peeled

1/2 lb lean salt pork

3 large sweet onions, sliced

2 whole bay leaves

1 thick slice bacon (optional)

2-3 celery stalks with green tops

4 tablespoons fresh parsley, minced

2-3 green onions or 1 leek, finely chopped (optional)

1-2 lbs frozen sweet corn (as desired)

3 cloves garlic

1 pint cream

1 quart clam broth or water

1/2 gallon milk

pinch celery seed (optional)

3-4 tablespoons flour

1 stick butter

1 tablespoon olive oil

salt and pepper, to taste

paprika, to taste

Thoroughly wash clams, scrubbing shells. If you're using freshly dug clams, sprinkle the washed clams with corn meal the night before use, and refrigerate overnight to allow the clams to be sand free.

On the day the chowder is to be prepared, steam, clean and shuck enough clams to have at least 2 quarts of clams (more is better!). Save the clam liquor (broth created while steaming). Refrigerate the cooked clams in their liquor.

Meanwhile, prepare the chowder base. Using a sharp knife, slice the salt pork (pancetta can be substituted) into 1/8" inch dice (including rind).

In a large stockpot, on the lowest heat setting, add salt pork to pan; add bacon (also chopped). Cook over low heat for 15 minutes, allowing salt pork to render. Remove from heat and allow to sit for another 15 minutes. Add olive oil and 1 tablespoon of the butter (save remaining butter for later).

Sauté thinly sliced celery (save green celery leaves for later), and sliced onion in the rendered salt pork and bacon until onions take on color, adding minced garlic during the final few minutes of browning. Add clam liquor or water, scraping browned onion bits from bottom of pan. Add 2 whole bay leaves and a pinch of celery seed, if desired. Add minced green onions or leeks. Simmer for 15 minutes.

Wash, peel and cut the potatoes into one inch cubes. Add to the pot, bring to a boil for 30 seconds, reduce heat to barely a simmer.

Chowder may be thickened with a small amount of all purpose flour, Wondra flour, or a few tablespoons corn starch stirred into a cup of cold broth. When adding thickeners, be sure to allow at least 30 minutes of cooking time in order to prevent an uncooked flour taste. More thickener can be added if you like a thicker chowder base; remember that milk/cream are still to be added later, so add more than you think you'll need to compensate.

After 20-30 minutes, check potatoes to see if they are tender. When potatoes are nearly done, add frozen corn. Be sure to use a good quality of frozen corn; the sweeter varieties improve the overall flavor of the chowder.

Stir in clams and strained clam liquor (be careful not to pour in the bottom of the clam liquor which usually contains sand! Add milk and cream in the ratio you desire; for a richer chowder, add more cream and less milk.

Simmer for another 15 minutes and add remaining butter, minced parsley, chopped green celery leaves and salt and pepper, to taste. Remove bay leaves (or simply don't let them make it into a serving!).

When butter has melted and clams are heated through, serve in warmed bowls, sprinkled with paprika and garnished with fresh parsley. Milk crackers are a traditional accompaniment.

Variations: To add additional flavor to this soup, especially when clam broth is not available, use a few teaspoons of clam base, available at restaurant supply stores. Large chunks of white fish or lobster can be added during the last 20 minutes in addition to (or as a substitute for) the clams, for a seafood chowder.

Have no clams or fish? Try a broccoli chowder variation, using chopped broccoli as a substitute.

Pismo Beach clams?

Pismo Beach is the self-proclamed "Clam Capital of the World". The city holds the Clam Festival every October, complete with clam chowder competitions and a clam-themed parade. Additionally, at the southern end of Price Street upon first entering Pismo Beach, a gigantic clam statue greets visitors. Pismo Beach was once one of the most famous places in America for clamming, but the famed "Pismo clam" reached near-extinction in the mid-1980s due to overharvesting.

The Pismo Clam is one of the largest types of clams found along the California Coast. The clams can grow up to seven inches, if not interfered with by hungry clammers and sea otters. Legal size is 4 1/2 inches in diameter; and the proper place to clam is south of Grand Avenue (south of Pismo Beach).

Before you clam you must obtain a salt-water fishing license, which can be purchased at K-Mart (Arroyo Grande), Longs Drugs (Pismo Beach) and Gotta Go Fish'n (Pismo Beach). Clamming is permitted year-round. You will also need a clam fork and a measuring device called a "caliper"; normally the caliper is attached to the clam fork. If you do not use a clam fork, you can use a modified rake, or any utensil that has prongs a foot or so long.

The limit for clamming is ten clams per day per person. It is a good idea to bring a bucket and fill it with sea water, not fresh water; the clams once in the bucket, will purge themselves of any impurities and will open slightly. This will allow you to remove them from their shells more easily. If you try to remove them from their shells when they are closed, you will quickly learn where the expression "Clam Up" came from.

According to state law: Clams must measure 4 1/2" in diameter before they can be taken. Undersized clams must be replaced in the very same hole that they were taken from. A saltwater fishing license is required. The annual fee for a saltwater license is approximately $14.20, and a day pass is about $8.40. The licenses are issued by the Department of Fish and Game. Clams may be taken only between a half-hour before sunrise and a half-hour after sunset. The limit for clamming is 10 clams per day per person. Those caught not adhering to any of these guidelines, will be subject to HEAVY fines.

Personally, I have never been clamming, per se. I've dug a few up at Pismo playing in the sand with my daughter, and chatted with a few clammers out there. Getting clams requires a bit of luck and persistence, since they aren't as plentiful as in years past. In fact, due to the resurgence of the CA sea otter and the aforementioned overharvesting, they are VERY rare to find over 4 1/2 inches.

My advice is to just go to one of the restaurants in town (My favs are Splash Cafe and Pismo Fish & Chips) for a bowl of chowder.

Have fun,

Steve

Frequent visitor- (Usually RV at Pismo Coast Village)

anyone know a simple easy seafood clam chowder recipe?

New England Clam Chowder is one of my favorites - with some crusty bread and a salad, it makes a great meal!

3 8-ounce bottles clam juice

1 pound russet potatoes, peeled, cut into 1/2-inch pieces

2 tablespoons (1/4 stick) butter

3 slices bacon, finely chopped

2 cups chopped onions

1 1/4 cups chopped celery with leaves (about 2 large stalks)

2 garlic cloves, chopped

1 bay leaf

1/4 cup all purpose flour

6 6 1/2-ounce cans chopped clams, drained, juices reserved

1 1/4 cups half and half

1 teaspoon hot pepper sauce

preparation

Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.

Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)