Family Recipe Friday: Dad's Monterey Clam Chowder

William Lee Brittain (aka Dad)

It's been cold and rainy in San Francisco this week. OK, not as freezing as the east coast has been lately, but cold for SF! This weather has me craving soup. But, not just any soup. I really want some of my Dad's Monterey Clam Chowder. It's not only the perfect food to warm me up on a blustery day, but it also reminds of my Daddy, who I miss very much.

Dad found the original recipe in an old Milk Advisory brochure from the 1980s. The brochure cover had a picture of a very young Heather Locklear, before she made it big on "Dynasty" and "T.J. Hooker." Dad messed around with the ingredients to perfect the recipe, and it quickly became a family favorite.

Bill Brittain's Monterey Clam Chowder
1/4 lb. bacon
2 medium onions
1 clove garlic, mashed
1/2 cup chopped celery
3 cups potatoes, diced
2 cups boiling water
2 4-oz. cans canned clams, minced with liquid
1 can corn
1/4 tsp. ground pepper
2 tsp. salt
4 Tbls. butter
1 quart milk, extra rich
dash of dill weed

Cut bacon into small pieces, and cook in large kettle until crisp; remove and reserve. Add onions, celery and garlic to fat in kettle and cook until tender. Add potatoes, water, clams (with liquid), salt and pepper. Cover and simmer until potatoes are tender. Return crisp bacon bits to soup. Add milk, butter, corn and dill.

Heat gently.

Tip: it tastes even better the next day!

Dad and me