Spengers vintage clam chowder!

 The Berkeley institution used to print the recipe on the paper bags used for takeout in the restaurant’s fish market. Roma Mirov of Fremont found a recipe for Spenger’s chowder in her “old favorites” collection.

Recipe: Spenger's Clam Chowder

Recipe from Spenger's
POSTED:   08/28/2013
SPENGER'S BOSTON CLAM CHOWDER

Serves 4

Note: This vintage recipe calls for MSG. Substitute salt, if you wish, and season to taste.

Ingredients:
4 pounds clams in shells, scrubbed and drained
4 strips bacon, cut in 1-inch pieces
1 large yellow onion, finely diced
1/4 teaspoon thyme
1/4 teaspoon MSG (substitute w/ Accent)
1 tablespoon chopped parsley
2 large boiling potatoes, cut in 1/2-inch cubes
Salt, pepper
3 tablespoons butter
4 tablespoons flour
1 cup half-and-half

Directions:
1. In a large pot, place clams and enough boiling water just to cover. Cook, covered, until clams open. Remove clams; reserve liquid. Remove meat from shells and finely chop.
2. In a saute pan, gently saute bacon. Add onion; cook 5 minutes more.
3. Add bacon and onion to the clam stock; bring to a boil. Add thyme, MSG, if using, parsley, diced potatoes and chopped clams. Season with salt and pepper. Let simmer.
4. In a small pot, melt butter. Blend in flour and stir into simmering stock. When stock coats a spoon and potatoes are fork-tender, stir in half-and-half and warm through. Do not let the mixture boil. Serve in deep soup bowls.

Note: For Manhattan style chowder, add 4 peeled, chopped tomatoes, 1/4 stalk chopped celery and 1 chopped green pepper at the same time you add the onions. Omit the half-and-half.-- Spenger's, submitted by Roma Mirov