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BLUE FIN CLAM CHOWDER




Source of Recipe


Paul Sale, Executive Chef, Blue Fin Restaurant


List of Ingredients




4 lbs. Manila clams

1 cup dry white wine

3 oz slab bacon cut into 1/3 inch dice

2 Tbs. butter

1 Med onion diced 6-8oz 1/3 inch dice

1 clove garlic

2 stalks of celery cut into 1/3 inch dice

3 sprigs fresh thyme, leaves removed and chopped

1 bay leaf

1 lb. diced Yukon gold potatoes

1 1/2 cups heavy cream

Fresh Parsley/Chives for garnish

Recipe



1. In a medium sauce pan, combine the clams and white wine. Heat over low flame to steam the clams open. Shuck the clams, saving the juice and place in refrigerator. Strain the clam juice and reserve.

2. Scrub the clams and rinse clean.

3. Heat a heavy bottom pot over medium heat and add bacon, cook until golden brown. Add butter, onions, garlic, celery, thyme and bay leaf and sauté. Continue cooking, stirring occasionally until softened but not browned.

4. Add the potatoes and the reserved clam broth. The broth should cover the potatoes completely. Turn up the heat and bring to a boil. You should see that the soup begins to thicken. If it is not to your likening stir and break up some of the potatoes. This will release the natural starch in them and thicken the soup.

5. Remove the pot from the heat and stir in Manila clams and cream.

Season to taste with salt and pepper.

6. Let stand for an hour, covered, to let the flavors meld together.

7. When ready to serve, reheat the chowder over low heat; don’t let it boil. Ladle into cups or bowls.

8. Garnish with chopped parsley/chives.

Serves 4.