Today is National New England Clam Chowder Day, and what better way to celebrate than with a delicious recipe, courtesy of San Diego’s favorite fresh fish joint. Fish Shop is dishing out all the tasty ingredients and simple instructions for how to recreate their warm and hearty Clam Chowder at home.
Fish Shop Clam Chowder
- 8 cups of diced potato
- 3 cups of diced celery
- 1 tbsp. minced garlic
- 1 can chopped clams, strained (keep juice separate)
- 1 qt. fish stock
- 1 lb. butter
- 2 cups flour
- 12 oz. beer
- 2 tbsp. Kosher salt
- 1 tbsp. ground black pepper
- 2 cups cream
Instructions for Roe
- In a sauté pan, add 1/3 stick of butter and 1 Cup of flour.
- Place pan on low heat and mix ingredients together until mixture thickens.
Instructions for Clam Chowder
Wash and peel potatoes. Cut potatoes into medium-sized cubes and place in water for when ready to use.
In a large pot and on low heat, add 1/3 stick of butter.
Once butter has melted, add diced celery, diced onions and minced garlic to pot. Cook for 10 minutes, stirring ingredients every minute.
Add 1 cup of flour and stir until flour is not visible.
Once ingredients have been mixed thoroughly, add beer to pot. Stir ingredients to incorporate beer and add 8 cups of the cut potatoes from Step 1.
Add fish stock and strained clam juice to pot and stir thoroughly.
Add kosher salt and ground black pepper to pot and stir thoroughly.
Cook ingredients on low heat for approximately 1 hour or until potatoes are tender.
Add Roe and stir until Roe mixture is completely dissolved.
Add cream to pot, turn off heat and mix in clam. Stir chowder to incorporate all ingredients.
Visitors to San Diego, and locals who don’t enjoy spending a lot of time in the kitchen, can also come taste the Clam Chowder at any of Fish Shop’s locations, in Point Loma, Pacific Beach or Encinitas! Might I add, it goes nicely with a glass of red wine.