A Chowder For All Seasons

Recently, South Beach Grill was honored with the award of "Best Hot Soup" in the Voter's Choice Awards at the Taste of Wilmington (see article at www.starnewsonline/tasteofwilmington).


Our Clam Chowder is one of those recipes that has remained unchanged since it first appeared on the menu, and for good reason: it's delicious. That's it. It's not thick and heavy like some, but it has just enough weight to it that to make a great appetizer in the summertime, or a full meal when the weather gets cool. Like any good chowder, time and care are given to build the soup in layers, with attention to detail being paid with each one.

I think there's just something emotional about sitting out on the South Beach patio, looking out at the boats on Bank's Channel, and enjoying a nice hot cup of homemade clam chowder.

Probably more than any other dish on the menu, we are asked how the chowder is made, and for the nice couple I spoke with last night (as they watched the boats on Banks Channel), here you are:


Butter 3 tbs.
Bacon 1 cup (about 4 or 5 slices), chopped fine
Celery, diced 1 cup
Onion, diced 1/2 cup
Carrot, diced 1/2 cup
Thyme, 1 tsp
Garlic, minced 1 tbs.
All purpose flour 1/3 cup
Clam juice 8 oz
Water 1/2 cup
Red potatoes, quartered and sliced thin 1/2 pound
Milk 1 1/4 cup
Canned chopped clams 2-6.5 oz cans
Worcestershire sauce 2 tsp
Tabasco sauce 2 tsp


In a 8-quart stock pot, heat butter on medium high heat. When melted, add bacon and cook until it just begins to crisp. Add garlic and vegetables, and cook until they soften slightly, about two to three minutes. Stir in thyme, and reduce heat to low. Using a wooden spoon, gradually stir in flour until all is thoroughly incorporated.


At this point, you will want to change your utensil to a whisk, and slowly whisk in the clam juice making sure to get out all of the lumps of flour. Add water and potatoes, and bring soup to a simmer. Continue to simmer until potatoes are tender, about 10 minutes, stirring occasionally.


Add clams, milk, Worcestershire and TAbasco. Continue to simmer soup for about 20 minutes. Season to taste with Kosher salt and ground black pepper.

Makes about 6 to 8 servings