A Little Friday Night Cheat

Have you ever wondered why Catholics once abstained from meat on Fridays world wide and why that might not be the case anymore? Many (especially those of the Latin Rite) point to Vatican II.

The best way to explain both the practice and lack thereof would be to take a look at Canon Law (religious laws and ecclesiastical legal principles of the Church). The Code of Canon Law on the subject reads as follows:

CHAPTER II
Days of Penance

Can. 1249 The divine law binds all the Christian faithful to do penance each in his or her own way. In order for all to be united among themselves by some common observance of penance, however, penitential days are prescribed on which the Christian faithful devote themselves in a special way to prayer, perform works of piety and charity, and deny themselves by fulfilling their own obligations more faithfully and especially by observing fast and abstinence, according to the norm of the following canons.

Can. 1250 The penitential days and times in the universal Church are every Friday of the whole year and the season of Lent.

Can. 1251 Abstinence from meat, or from some other food as determined by the Episcopal Conference, is to be observed on all Fridays, unless a solemnity should fall on a Friday. Abstinence and fasting are to be observed on Ash Wednesday and Good Friday.

Can. 1252 The law of abstinence binds those who have completed their fourteenth year. The law of fasting binds those who have attained their majority, until the beginning of their sixtieth year. Pastors of souls and parents are to ensure that even those who by reason of their age are not bound by the law of fasting and abstinence, are taught the true meaning of penance.

Can. 1253 The conference of bishops can determine more precisely the observance of fast and abstinence as well as substitute of other forms of penance, especially works of charity and exercises of piety, in whole or in part, for abstinence and fast.

Unfortunately when left to our own devices (which is pretty much what the Conference of Bishops have done in the US), rarely is the practice of abstinence or charitable works on Fridays observed. In fairness, I have seen a growing movement within the Roman Rite to follow their Latin counterparts and abstain from meat on all Fridays throughout the year. So that’s good. In our house we abstain for two reasons. First, acts of penance is a beautiful part of being a Catholic. And if I am being honest, it’s easier to forgo meat on Fridays than any other form of personal denial or sacrifice. If you say to yourself I will not consum meat on Fridays that is easier than to say every Friday I will give up something or every Friday I will do something charitable. Unless you are firmly committed, life and distractions tend to get in the way. Abstinence takes discipline. Discipline is the reason the Church instituted fasting and abstinence in the first place. Discipline makes us stronger. The stronger the faith, the less temptation comes into play.

This all brings me to today’s Clam Chowder. I love clam chowder. I especially love the smoky, salty goodness that bacon brings to the dish. However; as a Catholic that would be a no-no. So this is truly an acceptable “cheat” if you will. On Fridays we can cook with chicken stocks or beef stocks, eggs, butter and other animal byproducts, just not the cow. The bacon itself in this recipe is used as a garnish, optional. Kiddo does not observe the abstinence practice. (I pray for him) while Hubby and I do. So while Kiddo will have bacon in his chowder, Hubby and I will have the essence of bacon without the meat itself. Yeah, it’s cheating. Maybe we’ll need to say an extra prayer or two. Never hurts to pray.

Sonoma Creamy Clam Chowder
2 (6.5 oz) cans Chopped Clams
3 slices Bacon
2 Celery Ribs
1/4 Red Onion
3 Red Potatoes
1 tablespoon Butter
1/2 teaspoon dried Thyme
1 Bay Leaf
Clam Liquid from cans
2 cups Vegetable or Seafood Stock
1 cup Heavy Cream
1-1/2 cups Milk, divided
1 heaping tablespoon Cornstarch
Fresh Black Pepper to taste

Drain clams, reserve the liquid. If clams are whole or in large pieces, dice. Stack bacon, cut in half lengthwise, then into pieces. Clean celery. Trim and dice into small pieces. Cut a quarter wedge from an onion. Peel and dice the onion. Scrub potatoes, cut into cubes and set aside.

In a large saucepan over medium heat cook bacon, stirring often, until it starts to brown and has rendered some of its fat, about 3 minutes. Using a slotted spoon, transfer the bacon bits to paper towels to drain. Reserve the bacon until the end.

Add the butter to the bacon drippings in the pan. When the butter has melted, add celery, onions,. Thyme and bay leaf. Gently sauté until the onions are translucent, about 2 minutes. Add the potatoes, stir well. Add reserved clam liquid, stock of choice and water. Bring the chowder to a boil. Reduce heat to low; cover and simmer until the potatoes are tender, about 15 to 20 minutes.

Add the cream and 1 cup of milk to the pot. Whisk cornstarch into the remaining half-cup of milk, pour into the chwoder; stir to combine. Add the clam meat, heat through, then season with fresh black pepper. Remove and discard bay leaf. Ladle the chowder into individual bowls. Garnish with the cooked bacon, serve with warm sourdough bread and enjoy.

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Send forth Your light and Your fidelity;
they shall lead me on
And bring me to Your holy mountain,
to Your dwelling place.