National Clam Chowder Day

Inspired by seafood stews in northern France and southwestern England, American-style clam chowder appeared in New England in the early 1970s. In New England kitchens, clam chowder processed with special care and care. There is an immutable rule that many chefs in New England have kept since 1930: never cook tomatoes with clams. And every year, on February 25th, is National Clam Chowder Day. Held annually to highlight the appeal of this clam chowder.

Chowder, in North American cuisine, is a hearty soup that often includes fish or shellfish, especially clams. The word chowder is a variation of the French Chaudière ("cauldron"), and chowder can be traced back to Breton fishermen who brought the custom to Newfoundland, where it later spread to Nova Scotia, New Brunswick and New England. The standard New England-style chowder features fish or shellfish, bacon, onions, potatoes, and milk. Manhattan-style chowder replaces milk with tomatoes. Chowder in the 18th century was more varied: meat or poultry was prepared, and wine, spices, herbs, cider, and other flavorings were often added. Crackers or crushed biscuits to thicken. In the Southern and Midwestern United States, fresh sweet corn often replaces clams in chowder.

As for the difference between soup (soup) and chowder, soup is usually made with broth or broth and may have vegetables, meat or fish as an ingredient and is generally not too thick. Chowder may have the same ingredients, but with large chunks, creamy and thick, like a stew. Chowder can be considered as a thick soup.

National Clam Chowder Day History

The origin as well as the founder of National Clam Chowder Day is still an open question to this day. No one knows the founder of National Clam Chowder Day, but people think that it is possible that National Clam Chowder Day originated from a certain restaurant with their Clam Chowder campaign. Although the origin of National Clam Chowder Day is unknown, National Clam Chowder Day is always celebrated every year.

Observing National Clam Chowder Day

To celebrate National Clam Chowder Day, you can go with your friends and relatives to the surrounding restaurants to choose for themselves Clam Chowder as an appetizer. Or you can also make your own Clam Chowder at home with your loved ones using the recipe below:

Resources:

-2 cans of baby clam 14 oz.

-1 can of cream of mushroom 1 lb.

-1 cup heavy whipping cream (250 ml)

-1 cup fresh milk (250 ml)

-1 -1.5 cups diced potatoes

-1 cup diced onion

-1 cup diced American celery (celery)

-3-4 diced bacon

How to cook:

Step 1: Place the pot on the stove, add about 1 tablespoon of butter. Melt butter, add diced bacon to the island and stir until the bacon is fat.

Step 2: Add the onion and sauté until fragrant, then add the potatoes, and cut the dices in.

Step 3: Add baby clam water to stew until the potatoes are soft.

Step 4: When the potatoes are soft, add fresh milk, heavy whipping cream, cream of mushroom and baby clam. Stir evenly.

Step 5: Wait for the clam chowder pot to boil, then turn off the heat.

Clam chowder served hot, sprinkle with pepper. This soup can be eaten alone, or eaten with bread, crackers are very delicious. Share your Clam Chowder with the hashtag #NationalClamChowderDay.