Freddy Quimby: Hey, what the hell is this?
French Waiter: It is a bowl of shao-dair, sir.
Freddy Quimby: Wait a minute. Come here. What did you call it? Say it loud enough so everyone can hear. Come on. Say it.
French Waiter: Shao-dair.
Freddy Quimby: Shao-dair? Shao-dair? It’s chowdah. Say it right!
French Waiter: Shah-der.
– The Boy Who Knew Too Much (The Simpsons Season 5 – Episode 20)
This is one of those recipes that is more hilarious as a concept then it is as a food. I have no idea if my chowder, I’m sorry, chowdah soup can be considered “authentic” or not, since I took my inspiration from about five different recipes. What I can tell you is this is meant to be New England-esque. Since (and of course I learned this from The Simpsons) there is also clam chowder, Rhode Island-style:
Mona Simpson: I never knew there was such a thing. And the crackers kept on coming!
– My Mother the Carjacker (The Simpsons Season 15 – Episode 2)
Actually there are many different varieties of clam chowder, but the difference between Rhode Island and New England is that one uses clear broth and one uses cream. No way I’m making a soup that doesn’t involve an extra fat component! Plus, I really don’t think the Quimby’s are from Rhode Island.
- 3 bacon strips (save the bacon grease)
- 1/2 onion
- 1 celery stalk
- 2 tablespoons all-purpose flour
- 1 potato
- 1 cup chicken stock
- 1 can clam juice
- 1 can clams in juice
- 1 cup heavy cream
- Salt and pepper
Fry the bacon until crispy and set aside. Save the bacon grease and heat in a large pot (you will use this for the soup so make sure it’s big enough). Chop the onion and celery and fry with the bacon fat until translucent. Add in flour until everything is well mix.
Next, add chicken stock, clam juice and leftover juice from the clams, but don’t add the clams yet! Also add cream and chopped potatoes. Simmer while stirring and cook on simmer for about 20-25 minutes, until the potatoes are soft and starting to break apart. Add clams and cook for another few minutes until they are tender. Salt and pepper to taste.
I’m not much for making soup from scratch, more of a get it from a can type of person. However, this soup tasted so good that I would actually like to start experimenting and make other soups! But then, the cans…they’re right there at the grocery store and so easy to transport to work. Perhaps I will try making more soups for the purpose of this blog and hope that they are delicious too? Open to suggestions on that one. Say it Frenchy!
Cromulence: 8 Lincons out of 10
Chowdah Recipe From: The Boy Who Knew Too Much (The Simpsons Season 5 – Episode 20)