Just when I thought winter was almost over, and spring was around the corner, the groundhog decided differently. We’ve got another few weeks of winter. With cooler weather still with us, there’s still time for another pot of soup. This time it’s Clam Chowder.

I have been making my famous clam chowder recipe since I lived in Santa Barbara some years ago. My co-workers at the time and I frequented a wonderful cafeteria for lunch. On Fridays, they never failed to have a beautiful white creamy pot of clam chowder. Wow, it was so delicious, it soon turned out to be my favorite soup.

Since I lunched there so often, I got to know the owner, and one day asked him if he could just tell me the ingredients. If I experimented with different measurements, I might be able to come up with something close to his, or at least enough like his. He was kind enough to give me the recipe, but it was for 5 gallons of soup. They made it fresh every Friday morning and it became the most popular Friday soup on the cafeteria counter.

It’s been a long time now since acquiring that recipe. It is still in my head and I’ve literally made it hundreds of times. I have written it down for friends from time to time, but for us, it’s made from memory without digging out the old recipe. When you find something you love to make, it becomes second nature to you. I’ve tried many clam chowders in California , Arizona and also on the East Coast; namely, Boston . Even though Boston Clam Chowder is the name you hear most often, the Santa Barbara recipe still remains my favorite.

So many chefs begin with a bacon base. I disagree with bacon coming anywhere near a true clam chowder. Why add extra smoky flavor and calories. Isn’t it supposed to be clam chowder, not clam-bacon chowder? At least I think so.

As you know from following The Conservative Cook recipes, I rarely stick to anything I read in a cookbook. Once I’ve made it a couple of times and learn the basic premise, there is so much room for variety and, I think, improvement. You also get a great deal of satisfaction coming up with new delicious twists on old recipes. I enjoy playing with the ingredients, adding some or substituting others. Like the onion, for instance, if I have green onions available, I like using two or three or instead of the Spanish onion. If you prefer a richer soup, you can substitute half-and-half for the milk and water. I prefer to use the chicken stock though because I think it adds a depth of flavor. Here’s what I came up with, and which I think you’ll enjoy too.

CLAM CHOWDER

2 Tbsp butter

1 Tbsp olive oil

½ Spanish onion, chopped (¼ inch pieces)

2 stalks celery, chopped (½ inch pieces)

1 medium size potato, chopped (½ inch pieces)

(I used Yukon Gold.)

1 can clams (10oz baby or 6.5 oz chopped)

(Drain clams and reserve liquid.)

1 14oz can chicken stock

½ cup water

1 cup milk (whole, lowfat or fat free)

2 Tbsp fresh or dried parsley (one Tbsp for

soup and one for garnish)

1 sprinkle red pepper flakes (optional)

salt and pepper to taste

Heat soup pan over medium heat. Add butter and oil. Add onion and cook slowly until golden. Add celery, potato and clam liquid, and simmer covered until potato and celery are tender.

Add stock, water, milk, half the parsley, salt, pepper and red pepper flakes—if you choose to use them.

Bring the pot to a boil, add clams and slowly simmer about 15 or 20 minutes. It’s ready to serve. Top with remaining parsley.

The potato you choose to use will also make a difference in the thickness of the soup. The Yukon Gold holds its shape, while a Russet would break down a little more and make a thicker soup. If you prefer a thicker soup, you can mash the potato after it has cooked. To further thicken it you can also dissolve two tablespoons flour in ¼ cup cold milk, and gradually stir it into the boiling soup before you simmer it for the last 15 or 20 minutes. Don’t cook it at a rapid boil, or longer than 20 minutes. Overcooked clams will be tough and chewy.

A bowl of hot Clam Chowder makes a great lunch. It’s also is a filling and nutritional light dinner accompanied by a little salad and some grilled bread, biscuits, crackers, or topped with a few croutons. I prefer it as a hot lunch with a few saltine crackers, and that’s how I photographed it here.

It also keeps well for a couple of days if immediately stored in a tightly sealed container and refrigerated. It can also be frozen without losing any flavor or texture. Enjoy!