Warm up with Sierra Gold Seafood’s New England Clam Chowder.
There’s nothing quite like a steaming bowl of clam chowder on a crisp winter day, and the folks at Sierra Gold Seafood in Sparks are serving a delicious take on the New England staple. Scott Lee, retired retail manager and unofficial corporate chef for the seafood market and distributor, has honed the traditional recipe into one that has quickly become a customer favorite.
“We wanted something warm to offer customers and found a perfect option that doesn’t take a whole lot of equipment to make … Aside from the prep, all you need is a big pot, heat, and serving bowls,” says Brandon Crowell, vice president of Sierra Gold Seafood. “Our chowder has grown to be something bigger than we ever thought it would be.”
Now, they make more batches and freeze them, so they never run out. The chowder keeps well frozen for a couple of months, and the store has it ready whenever a customer wants it.
Serving Up the Good Stuff
Lee’s version leans into the traditional style of New England clam chowder. For the cream-based soup, he renders down bacon, using the fat to cook onions, celery, and thyme for a delicious chowder base.
“I put thyme and bay leaf in there,” Lee explains. “It’s just a wonderful combination. It’s a marriage between the herbs, and next comes the potato, and you put in the clams at the last minute, so they’re not chewy. Cream adds richness, and I tighten it up with a butter roux made with butter and flour, garlic, and black pepper. The garlic and pepper go in last to retain their bright flavors.”
In a nod to the West Coast, Lee suggests serving this chowder in a sourdough bowl.
“To make a really nice meal, I like to serve the chowder with Caesar salad and sourdough bread, and paired with a Chardonnay with some oaky notes,” he says. “There’s nothing like having a nice hearty soup when the weather is cold outside. It’ll warm you right up.”
Sierra Gold Seafood’s New England Clam Chowder
(courtesy of Scott Lee, retired retail manager/unofficial corporate chef, Sierra Gold Seafood in Sparks. Serves 6 to 8)
½ stalk celery, diced
2 pounds onion, diced
2½ pounds potatoes, peeled and diced
1 pound bacon, diced
1 pound butter
4 cups flour
1 quart heavy cream
2, 51-ounce cans chopped clams
2, 46-ounce cans clam juice
¼ pound clam base
¼ cup garlic, peeled and chopped
1 tablespoon dried thyme
1 teaspoon black pepper
4 bay leaves
Melt butter in a saucepan over medium-high heat, then whisk in flour to make a roux. Lee likes to cook it until it gets a little bit brown. Put roux aside to let cool. In a large stockpot (16-quart), cook bacon until very lightly browned. Add onion and thyme to the pot, and sauté until lightly translucent. Add celery to the pot and stir. Add juice, including juice from the chopped clams, along with clam base and bay leaves to the pot. Bring to a boil, then add potatoes, and let them cook until a little tender. Add room-temperature roux a little bit at a time until thickened. Add cream, garlic, and black pepper, return to a light boil, and add chopped clams. Remove from heat and adjust the seasonings if needed.
