Spud Point Crab Company Clam Chowder Recipe
Spud Point Crab Company is a small seafood shack in Bodega Bay, California, that serves up some of the best clam chowder you’ll ever have. The recipe has been a closely guarded secret for years, but lucky for you, we’ve managed to get our hands on it. In this article, we’ll show you how to make Spud Point Crab Company clam chowder at home, step-by-step.
Ingredients:
- 5 pounds of fresh clams
- 1 cup of diced onion
- 1 cup of diced celery
- 2 cups of diced potatoes
- 4 cans of chicken broth
- 1 quart of heavy cream
- 1/2 pound of butter
- 1/2 cup of all-purpose flour
- 2 bay leaves
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Directions:
Step 1: Preparing the Clams
Thoroughly rinse the clams in cold water and discard any that are cracked or don't close when tapped. In a large pot, add the clams and 1/2 cup of water. Cover and heat over medium-high heat until the clams open, about 10 minutes. Remove the clams and set aside to cool, then remove the meat from the shells and set aside. Strain the clam juice through a fine-mesh sieve and set aside.
Step 2: Sauteing the Vegetables
Melt the butter in a large pot over medium heat. Add the onions, celery, and potatoes and saute until the vegetables are soft, about 10 minutes. Add the flour and stir until the vegetables are coated.
Step 3: Adding the Broth and Spices
Slowly add the chicken broth, stirring constantly to prevent lumps. Add the bay leaves, thyme, and reserved clam juice. Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.
Step 4: Adding the Cream and Clams
Once the potatoes are tender, stir in the heavy cream and clams. Cook until heated through, about 5 minutes. Serve hot with oyster crackers on top.
Tips and Tricks:
- When you’re cooking the vegetables, make sure they’re soft before you add the flour. This will help the chowder thicken properly.
- Don’t let the chowder boil too vigorously after you add the cream or it may curdle.
- For a thicker chowder, use less chicken broth and more heavy cream.
- You can use canned clams instead of fresh, but the flavor won’t be as good.
- Leftover chowder can be refrigerated for up to three days or frozen for up to three months.
