New England Clam Chowder at Saratoga Grill — The Best I’ve Ever Eaten

No, I don’t expect you to suddenly change your menu for tomorrow’s Thanksgiving dinner.  But, in the cold days leading up to Christmas, I believe this would hit the spot.  It is hands-down the best clam chowder I’ve ever tasted.  We experienced it at the Saratoga Grill during a recent visit to Hillsborough, N.C. with my cousin Ginger and her husband Reitzel.

Saratoga Grill’s clam chowder with garlic-seasoned croutons

Digging through the restaurant’s website, I found the recipe in an article “Seafood Delight” by Christie Hadden, posted at www.Fifteen501.com, Spring 2010.  Eureka!  You could find it there for yourself, but here it is with my highest recommendation.

NEW ENGLAND CLAM CHOWDER

1/8 lb. butter

4 T. flour

1 T. olive oil

2 strips of bacon

1 medium yellow onion, diced

1/4 c. white wine

1 T. Worcestershire sauce

1 t. basil

1 t. oregano

1 t. white pepper

1 t. celery salt

1 t. thyme

1 t. granulated garlic

1 dash salt

1 dash Tabasco sauce

4 c. clam juice

4 c. chopped clams

1 medium Russet potato, sliced

1 bay leaf

1 qt. Half and Half

In a small saucepan, melt butter, add flour and cook for 3 minutes. Heat oil in a large saucepan over medium heat, add bacon and cook for 2 to 3 minutes to render fat. Add onion and cook for 3 to 4 minutes.  Add wine, Worcestershire sauce, spices and Tabasco sauce and cook for 2 to 3 minutes.  Add clam juice, potato and bay leaf and cook until potato is just tender or about 10-15 minutes. Add chopped clams and Half and Half. Bring soup to just below boil and add room-temperature flour mixture, or roux, with a wire whisk.  The soup should thicken immediately.  Bring to just a boil and remove from heat.  Serve with garlic-seasoned croutons.

Here is the amazed/delighted/awestruck face of cousin Reitzel when he took his first bite.

Reitzel’s first taste of the chowder. This is his delighted face. Ummmm-good.