Food from the World ..... no 3 .....from Cheryl in California ....Clam Chowder

The new series exploring food from around the world, with a mix of recipies from friends and the history underpinning their dish, and just what food can tell us about the past.

And today, Clam Chowder which Cheryl says, "here on the Central Coast of California, the chowder is thicker and many times it is served in a sourdough bread bowl. 

I make my own sourdough bread these days, so I serve it toasted on the side.  

My son says it’s his favorite meal I cook. My favorite place to get it from a restaurant is Splash Cafe in Pismo Beach, California.  We always get it in a bread bowl to go, and sit on the sand while we eat it".  

4 slices of bacon

5 green onions, sliced thin

3 stalks celery, chopped

3 large potatoes, peeled and chopped

Clam juice

3 cups half and half

3 Tablespoons flour

Sprig of Rosemary

3 cans chopped clams

Fry bacon in pan until crispy. Remove bacon and crumble for garnish. Sauté onions and celery in bacon drippings until tender. Meanwhile, cover potatoes with clam juice, add Rosemary sprig and simmer until tender.  Add flour to onion and celery mixture and cook for a couple of minutes. Add some of the half and half and stir until it starts to thicken. Combine with the potatoes and add additional half and half. Add clams. Stir until heated and thickened. You may add more or less flour to make it the way you like it.  I serve it with bacon and green onion slices sprinkled on top. 

Location, California

Picture; Cheryl's Clam Chowder , 2021, From the collection of Cheryl Mansfield Heisler