This month, we are featuring a few recipes from the Vault Dweller’s Official Cookbook from the Fallout franchise. If you don’t have one yet, you can pick it up here:
Previously, we baked up a Perfectly Preserved Pie that was just as pretty as it was delicious!
This week, I recreated the Gulper Slurry, a thick and creamy clam chowder that was the perfect way to warm our souls while watching the falling snow this past weekend.
The recipe is rated Difficulty Level: Medium
I would say the hardest part about this recipe is oven control! You need to heat it without boiling it, which can be a little tricky if you don’t have a good idea how your particular oven functions. However, if you keep a close eye on things (make sure to pop a few points in perception), the rest is a simple dump it and go recipe!
The recipe calls for a dutch oven, which I don’t have unfortunately. So, in my recreation, I used a cast iron skillet for the bacon, and a large soup pot for the rest. If you have a dutch oven though, you can do everything in one place, which means less clean up at the end! (Yay!)
- 3 slices of thick cut bacon (I made 6 because I love bacon!)
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 celery ribs, chopped
- Two 10-oz cans whole clams
- 1 cup vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 3 yukon gold potatoes, peeled and cubed (you want them to be bite sized)
- 1 cup heavy cream
- 1 cup half-and-half
- 2 teaspoons Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
- salt and pepper
- Chop, Chop, Chop the potatoes, onion, and celery
- In a cast iron skillet over medium heat, lay the bacon strips flat across the bottom. Cook the bacon until crispy.
- Remove the strips and let them drain on a plate lined with paper towels. Once cooled, crumble the bacon and set aside.
- Transfer the bacon grease from the cast iron skillet to the cooking pot. Bring up to medium heat.
- Add the onion, garlic, and celery to the pot and cook in the bacon fat until softened, about 5 minutes.
- Drain the juice from the cans of clams into the pot, and set the clam meat aside.
- Add the vegetable broth, bay leaves, thyme, and potatoes and turn heat up to medium-high to bring to a simmer.
- Cover and reduce heat to medium-low and cook for 15 minutes, until the potatoes are tender.
- Stir in the clams, heavy cream, half-and-half, and Worcestershire sauce.
- Remove the bay leaves.
- Season with salt and pepper.
- Heat on medium until the soup is warm, but do not boil.
- In a small bowl, stir the cornstarch and the water together to make a slurry.
- Add the slurry to the soup and stir until the soup has thickened.
To serve, add the soup to a bowl (or a bread bowl) and top with bacon crumbles. We served ours in a regular bowl with a side of sourdough bread to sop up the broth.
It was the perfect Valentines dinner in because it reminded us of our honeymoon in San Francisco, where we would stroll along the wharf and pick up large bread bowls of clam chowder for lunch.
If you guys like this soup recipe, you should also check out Dice Mom’s take on Traveler’s Stew from the Dungeons and Dragons Official Cookbook.
I’ve never been so happy for soup season!
This soup was really good, but it was even better the next day as leftovers!
In the Vault Dweller’s Official Cookbook, there is a note under the recipe. It says, “In order to make the necessary space for the clams in Vault Warehouses, the amount of medical and operational resources for each vault has been reduced accordingly.”
After tasting this soup, I’m not even mad about it!