Connie And Ted’s Share Beloved Clam Chowder Recipe For National Seafood Month - Forbes

Did you know October is National Seafood Month? Well, now you do! If you're in Los Angeles, this might mean a visit to Connie and Ted's is in order — especially if you're looking for New England-style seafood fare. The restaurant, which recently turned 10 this past June, is known for flying in crustaceans and other seafood twice a week from Massachusetts in order to bring the treasured New England tradition closer to the West Coast.

Of course, that means there's clam chowder. The clam chowder at Connie and Ted's has been on the menu since day one. Being a staple of New England coastal cuisine, executive chef Sam Baxter says he knew right away there would be chowders offered on the menu.

Rhode Island Clam Chowder

Connie and Ted's

Connie and Ted's actually serves three different types of chowder: a tomato-based Manhattan, a creamy New England, and a Rhode Island clear. While all of the chowders are amongst the biggest sellers on the restaurant's menu — the New England version has always been the most popular, even though Baxter's favorite is the Rhode Island version.

"I love the simplicity of the soup. There is nothing more to it other than clams, clam juice, onions, potatoes, and house made salt pork," says the chef. "Many of our guests have been turned on to this version, and now appreciate the pure clammy goodness offered up by this simple preparation."

At this point you might be inspired to make your own clam chowder at home and if that's the case, Baxter says the quality of ingredients used is paramount. "Buying healthy, tightly closed cherrystone clams, and a good quality salt pork are essential in producing the best chowder possible, even for the home cook," says Baxter. "And don't forget the love, you always need the love in whatever you are preparing."

In honor of National Seafood Month, Connie and Ted's is sharing their famous New England Clam Chowder for chowder lovers near and far to make at home.

Read on for the full recipe.

New England Clam Chowder

Connie and Ted's

New England Clam Chowder

Serves 6 to 8

Ingredients

• 100 grams sweet butter
• 175 grams salt pork, diced
• 300 grams yellow onion, diced
• 800 grams clam juice
• 650 grams Idaho Russet potatoes, diced
• 500 grams, chopped Cherrystone clam meat
• 430 grams crème double (fresh cream that has been slowly reduced by half)

Method

Step 1: Rinse the salt pork well to remove some of the salt that it contains.

Step 2: Dice the salt pork, onions, and the potatoes.

Step 3: Combine the butter and the salt pork in a heavy bottomed saucepan. Sweat the salt pork to render some of the fat. Add the yellow onion and cook until the onions are translucent. Add the clam juice and bring the soup to a simmer, cook for approximately 20 minutes.

Step 4: Add the diced potatoes. Cook the soup until the potatoes are tender. Adjust seasoning with salt if needed.

Step 5: Cool the soup and refrigerate overnight. When you are ready to serve the soup, bring the base back to temperature, add the reduced cream and the clams.

Step 6: Bring the soup to a simmer and hold it hot for a few minutes to cook the clams. Taste the soup and adjust the seasoning with more salt if needed.

Step 7: Serve the soup in warmed bowls with oyster crackers on the side. Baxter says he likes to float a small pat of butter in the chowder, and a pinch of freshly chopped chives for color and flavor.