Oyster and Clam Chowder
Source of Recipe
From "The Saltwater Table" by Whitney Otawka
"I crave chowder on cold winter days on the coast. I like to use the weather as an excuse to eat with indulgence, and chowders with cream-laden broth spiked with briny shellfish and tart lemon top my list of all-time comfort foods. I like to use both clams and oysters in my chowder, paying tribute to the popular oyster stews of the Southeast."
List of Ingredients
◦ ¼ cup butter
◦ 2 shallots, minced
◦ 3 ribs celery, diced small (about 1 cup)
◦ 1 fennel bulb, diced small (about 1 cup)
◦ 2 small leeks, diced small (about 1 cup)
◦ 3 cloves garlic, minced
◦ 2 cups peeled and small-dice red potatoes
◦ ½ cup white wine
◦ 1 bay leaf
◦ 2 ½ cups clam juice, reserved from steaming clams and extra as needed
◦ 30 steamed clams (recipe follows)
◦ 16 oysters, shucked
◦ 1 cup heavy cream
◦ Zest of ½ lemon
◦ 3 dashes of Tabasco sauce
◦ ½ teaspoon salt
◦ 1 teaspoon thinly sliced fresh chives
◦ 1 teaspoon chopped fresh parsley
◦ 1 teaspoon chile flakes
◦ Saltine crackers (because chowder is better with saltines)
In a large pot over medium-low heat, melt the butter. Add the shallots, celery, fennel, leeks, garlic, and potatoes. Cook for 10 minutes, stirring frequently. Add the wine. Reduce for 2 minutes. Add the bay leaf and clam juice. Bring to a simmer and cook until the potatoes are tender, about 10 minutes.
Add the chopped clams, oysters, cream, lemon zest, and Tabasco sauce. Simmer for 1 minute. Taste for seasoning, as clams will have varying degrees of salinity.
Ladle into bowls and top with chives, parsley, and a pinch of chile flakes. Serve with the saltines.
Your steamed clams will not yield enough liquid.
Plan to have at least 1 ½ cups (360 mL) bottled clam juice on hand.
◦ ½ cup white wine
◦ 2 ½ pounds littleneck clams (about 30)
In a medium pot over medium-high heat, combine the wine and ½ cup water and bring to a simmer. Add the clams and cover the pot. Steam for 5 minutes.
Remove the lid and pick out any opened clams. If any clams remain closed, cover and continue to steam, regularly checking and removing any opened clams until all have been steamed. Discard any that refuse to open. Strain the cooking liquid and set aside for chowder.
When the clams are cool to the touch, remove the meat and discard the shells. Roughly chop the meat and set aside for chowder.
Makes about 30 clams