MANHATTAN CLAM CHOWDER (Serves 10 Guests)

Ingredients:

-1/2 Cup Extra Virgin Olive Oil
-1 Large Finely Chopped Onion
-1/2 Head Celery, Diced
-1Tbs. Finely Chopped Garlic
-1Tbs. Finely Chopped Thyme
-4 Large Idaho Potatoes, Cubed
-2 Large Carrots, Peeled & Diced
-5lb Can of Peeled Plum Tomatoes
-2x 42 Ounce Cans Clam Juice
-24 Ounce Chicken Stock
-2 Cups Fresh Clams, Chopped

-Heat the Olive Oil in a Large Sauté Pan
-Add the Chopped Garlic and Sweat over Medium Heat for 3-4 Minutes
-Add the Onion and Sweat until the Onion become Transparent
-Add the Chopped Celery & Thyme to the Onion & Garlic Mixture
-Continue to Stir over Medium Heat.
-Add the Diced Carrots & Continue to Stir
-Add the Clam Juice to the Pan
-Bring this Mixture to the Boil
-Add the Cubed Potatoes. Cook over Medium High Heat until the
Potatoes are Almost Cooked…They should be Firm to the Bite
-Cook over Medium High Heat for 5 Minutes until Boiling
-Add the Chopped Clams and Continue to Boil for 5 Additional Minutes
-Taste
-Season with Salt and Freshly Ground Black Pepper
-Serve in Pre-Heated Soup Bowls
-Garnish with Freshly Chopped Herbs…i.e. Flat Leaf Parsley, Thyme, and/or Chives

NEW ENGLAND CLAM CHOWDER (Serves 10 Guests)
Step 1- Roux

Ingredients:

-1/2 Pound Unsalted Butter
-1 Cup Plain White Flour
-Cream the Butter with a Wooden Spoon
-Mix in the Flour a Little at a Time
-Continue to Stir and Mix Until Well Blended
-Cook in a Saucepan over Medium Heat
-Continue to Stir over the heat until Smooth
-Transfer the Saucepan to a Medium Oven (280 Degrees F)
-Cook and Continue to Stir Occasionally for Approximately 10 Minutes
-Remove from the Oven and Set Aside for Use Later
Step 2 - Prepare Soup Base

Ingredients:

-1/2 Cup Extra Virgin Olive Oil
-1 Large Finely Chopped Onion
-1/2 Head Celery, Diced
-1Tbs. Finely Chopped Garlic
-1Tbs. Finely Chopped Thyme
-4 Large Idaho Potatoes, Cubed
-2x 42 Ounce Cans Clam Juice
-24 Ounce Chicken Stock
-1 Quart Heavy Cream
-2 Cups Fresh Clams, Chopped
-Heat the Olive Oil in a Large Sauté Pan
-Add the Chopped Garlic and Sweat over Medium Heat for 3-4 Minutes
-Add the Onion and Sweat until the Onion become Transparent
-Add the Chopped Celery & Thyme to the Onion & Garlic Mixture
-Continue to Stir over Medium Heat. Be careful not Burn this Mixture, as it will affect the color of the soup.
-Add the Clam Juice to the Pan
-Bring this Mixture to the Boil
-Add the Cubed Potatoes. Cook over Medium High Heat until the Potatoes are Almost Cooked…They should be Firm to the Bite
-Add the Roux Mixture Slowly and in Small Pieces
-Continue to Cook and Stir for 10 Minutes
-Add the Cream Slowly to the Mixture
-Cook over Medium High Heat for 5 Minutes until Boiling
-Add the Chopped Clams and Continue to Boil for 5 Additional Minutes
-Taste…then Season with Salt and Approximately ¼ teaspoon of White Pepper
-Serve in Pre-Heated Soup Bowls
-Garnish with Freshly Chopped Herbs…i.e. Flat Leaf Parsley, Thyme, and/or Chives

CLOSE