It is February in Saratoga Springs, which can only mean one thing – Chowderfest! This year marks the 24th Annual Saratoga Chowderfest, with the event as highly-anticipated as ever. Over 80 different local vendors will come together this Saturday, February 11th, to serve up their best chowders for the public’s vote. From vegan and corn chowder, to seafood and ice cream chowder, these delicious bowls are sure to delight all types of flavor palettes.
Can’t make it out to this year’s Chowderfest, but want to participate in the delicious fun? Here is a classic chowder recipe that can easily be made at home! Wherever you are this weekend, enjoy a little bit of this creamy, hearty soup and celebrate a love of chowder and Saratoga!
- 2 slices bacon, cut into ¼ in. bites
- 1 large yellow onion, diced
- 2 tbsp. butter, divided
- 2 c. water
- 4 medium russet potatoes, peeled and cut into ½ in. cubes
- 1.5 tsp. kosher salt
- Black ground pepper, to taste
- 2 c. half-and-half
- 2 c. canned, minced clams, drained, with juice reserved
In a large saucepan over medium-high heat, cook bacon until almost crisp.
Reduce heat to low, add 1 tbsp butter, onions, and sauté until soft. Be careful not to brown onions. Add flour and cook for 2 more minutes.
Whisk in water and reserved clam juice. Once combined, add potatoes. Season with salt and pepper to taste.
Increase heat to medium, bring to a simmer, and cook uncovered until potatoes are tender.
Reduce heat to low, add half-and-half, rest of butter, and clams, and cook until heated through. Do not let boil. Turn off heat and serve hot.
About the Author
By: Rachel Valerio
Exclusive for JulieCoRealty.com