Claim Chowder
clam chowder
This clam chowder is inspired by Chen's youth on the West Coast of British Columbia.
Makes 4 servings
Clam Stock
Ingredients:
2 kg (5 lb) littleneck clams
15 ml (1 tbsp) vegetable oil
10 ml (2 tsp) chopped shallots
2 cloves garlic
500 ml (2 cups) dry white wine
2 sprigs fresh thyme
1 bay leaf
Instructions:
Rinse clams under cold water for 10 minutes. Drain.
In a heavy-bottom pot with a lid, warm oil; sweat shallots and garlic for 2 minutes over low heat. Add white wine, thyme, bay leaf and clams. Cover and steam until shells open.
Drain clams and liquid through a strainer, saving liquid for use in chowder.
Let clams cool for 20 minutes. Remove clams from shells and set aside for use in chowder. Discard shells and shallot mixture.
Chowder
Ingredients:
45 ml (3 tbsp) unsalted butter
15 ml (1 tbsp) oil
60 g (2 oz) salt pork
75 ml (1/3 cup) medium-diced leeks
150 ml (2/3 cup) chopped white onions
75 ml (1/3 cup) medium-diced fennel
75 ml (1/3 cup) medium-diced celery
1 clove garlic, chopped
30 ml (2 tbsp) chopped shallots
150 ml (2/3 cup) medium-diced potatoes
20 ml (1 tbsp plus 1 tsp) all-purpose flour
375 ml (1 1/2 cups) clam stock
250 ml (1 cup) heavy cream
2 kg (5 lb) clams, shells removed (from clam stock recipe)
3 sprigs fresh thyme
0.5 ml (1/8 tsp) fennel pollen
Zest of 1/4 of a lemon
1 sprig fresh dill, chopped
0.5 ml (1/8 tsp) cayenne pepper
Salt and white pepper, to taste
Juice of 1/8 of a lemon
Instructions:
Warm butter and oil in a heavy-bottom pot on medium heat.
Add salt pork, leeks, onions, fennel, celery, garlic, shallots and potatoes. Sweat for 3 minutes.
Add flour and stir for another 30 seconds. Slowly add clam stock. Simmer for 5 minutes, then add cream. Simmer slowly for 15 minutes over low heat.
Stir in clams, thyme leaves, fennel pollen, lemon zest, dill and cayenne.
Taste and adjust seasoning with salt and white pepper. Balance flavours with lemon juice.