Our Lady of Altagracia and Clam Chowder

Today is the Feast Day of Our Lady of Altagracia. She is considered to be the Dominican people’s heavenly protector and spiritual mother.

As it is in many predominately Catholic countries, daughters are often named after the Blessed Virgin. In some countries, this is Mary, in others it is Marie or Maria. In the Dominican Republic 3 out of 10 women are named Altagracia, be a first or middle name.

Our Lady of Altagracia is the story of a young girl, her father and an old man. The girl wanted a painting of our Lady that no one had heard of before, the portrait of Lour Lady of Altagracia in Santo Domingo. She sent her father to search for it. No one in Santo Domingo was familiar with such a portrait. An old man overheard the father talking with friends about the painting. He had it, and gave it to the father. So grateful was the father and his friends, that they put the old man up for the night. The next morning, he was gone. To this day, no one knows who he was or where he went.

While the father and his daughter wanted to keep the small painting for themselves, in time they came to understand that she was meant for all the peoples, and so it was presented to the church.

Typically the Feast of Our Lady of Altagracia is associated with foods from the Dominican Republic and with cakes flavored with fresh oranges. According to Foodimentary, today is also National New England Clam Chowder Day. Recently I made a California Clam Chowder for a Lenten Friday Supper with my guys. (Without the bacon finish) Today seemed a good day to share that dish with you.

California Style New England Clam Chowder
2 cups diced Red Potatoes
4 Celery Ribs
1 Yellow Onion
8 slices Bacon
1 teaspoon Salt
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon Garlic Salt
1/2 teaspoon Onion Powder
1/2 teaspoon Thyme
White Pepper to taste
8 tablespoons Butter
1/2 cup Corn Starch
2 cups Half-and-Half
1-1/2 cups Milk
4 (6 oz) cans Minced Clams
1-1/2 tablespoon Red Wine Vinegar

Scrub potatoes, dice into bite-size pieces and place potatoes in a pan. Add enough water to just cover the potatoes. Bring to a boil, reduce heat and continue to cook until almost tender, about 6 minutes. Drain potatoes well, let air dry until ready to use. While the potatoes par-cook, trim and dice celery ribs. Peel and mince onion, set aside.

Stack bacon, cut into pieces. In a skillet over medium-high heat, fry bacon until crisp and browned. Stir often to prevent burning. Remove bacon with a slotted spoon, place on paper towels to drain. Keep bacon grease in the skillet.

To the now empty skillet, add drained potatoes, celery and onions. Cook, over medium heat, stirring to incorporate into the bacon drippings. Let fry about 10 minutes, until potatoes are browned while the celery and onions are tender. Drain grease from the skillet. Season potato mixture with Old Bay, garlic salt, onion powder, thyme and white pepper. Stir to blend in the seasonings.

Melt butter in a large, heavy stockpot over medium heat. Whisk the cornstarch into the melted butter until smooth, about 90 seconds. Stir in the half-and-half and milk. Stirring constantly, let cook until thickened and smooth, about 5 minutes.

Drain juice from the canned clams, adding the juice to the milk-butter stock. Add vegetables. Heat through without boiling, about 5 minutes. Add the clams to the soup, continue to cook another 5 minutes. Remove soup from heat, drizzle with wine vinegar. Taste and adjust flavors as desired.

Ladle soup into bowl, garnish with bacon, serve and enjoy

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Guide me in Your truth and teach me,
for You are God my savior.