Question: During a recent trip to Charleston, S.C., I had the best clam chowder ever! The "Cajun Clam Chowder," spicy and filled with clams, is a specialty of Magnolias restaurant located on Bay Street in Charleston's historic district. Just great! Only one thing could make it better . . . if I had the recipe. Could America a la Carte secure this yummy recipe?
- Constance Wise, Champaign, Ill.
Answer: Magnolias, located at 185 East Bay St., is in the heart of historic Charleston's oldest section. A 1739 map shows Lodge Alley to be located within the original "walled city." The walls ensured safety, protecting citizens from invasion by Indians and pirates. During colonial times, the area was populated by French Huguenots, who worked on the docks located on the front of East Bay Street. For that reason the area became known as the "French Quarter District."
Magnolias sits on the site of Charleston's original Custom House, which was built for import and export purposes. Charleston was a major trade center and exchanged goods with Indians as well as with the Far East, England, Spain and France.
Cajun Clam Chowder, created by Magnolias' trend-setting chef, Donald Barickman, is a contemporary American dish with a down-South flavor. Ground Tasso, a Paul Prudhomme product of smoked ham packed in blackening seasoning, infuses the chowder with an unusual depth of taste. If Tasso is unavailable in your area, substitute ground smoked ham and a bit of Chef Paul Prudhomme's Magic Seasoning Blends for Blackening Seafood.
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RECIPE
CAJUN CLAM CHOWDER
1 stick unsalted butter
1/2 cup olive oil, extra-virgin
1 large onion, chopped
1/4 cup chopped jalapenos
1/2 pound bacon, cut into pieces
1/2 pound ground Tasso, completely thawed if frozen or 1/2 pound smoked ham plus 1 1/2 teaspoons blackening spice
3 cups flour
2 cups clam juice
4 cups potatoes, peeled and cubed into 1-inch cubes
2 cups clams, chopped
4 cups cream
Chop onions and jalapenos. Set aside. Melt butter and olive oil in large skillet over medium-low heat. Saute onions and jalapenos until tender. Set onions and jalapenos aside. Cut bacon into pieces and brown in saute pan. Reserving bacon grease, place onions, jalapenos and bacon into large soup pot. Add Tasso and stir to blend. Place skillet with bacon grease over low heat and add flour. Stirring constantly, cook this roux 3 to 5 minutes. Add clam juice, stirring vigorously to disperse lumps. Pour into large soup pot placed over medium-high heat and continue stirring until mixture begins to thicken. As mixture comes to a boil add potatoes. Reduce heat to low and simmer approximately 25 minutes, stirring frequently, or until potatoes are tender. Add clams and cream, stirring well to blend, and simmer over low heat another 10 to 12 minutes (chowder will be thick). Makes approximately 3 quarts.