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New England Clam Chowder Recipe
Ingredients:
▪250g (1 large) white onion, diced
▪200g (3 ribs) celery, diced
▪200g (½ bulb) fennel, diced
▪20g or 5-6 cloves of garlic, pressed/minced
▪1200g (5 medium) russet potatoes, diced into ½” cubes
▪150g (3 slices) thick cut bacon, small diced
▪4 180g cans of minced clams
▪500g (2 8oz cans) bottled clam juice
▪Olive oil
▪50g unsalted butter
▪100g (1/2c) dry white wine
▪700g (3c) whole milk
▪2-3 bay leaves
▪Salt

Instructions:
Prep ingredients by dicing veggies and draining off and reserving the clam juice from the canned clams. This will result in approximately 300g (1 1/2c) of clam juice and 325g (1 1/2c) minced clams.

Chowder Base Preparation:
1. In a large heavy-bottomed pot over medium-low heat, add a 2T olive oil then bacon and render bacon for 5-7 minutes without browning.
2. Add butter, diced onions, celery, garlic, & fennel, and a strong pinch of salt. Sweat over medium heat for 10 minutes.
3. When veggies have softened add wine to deglaze, scraping up any fond.
4. Add canned clam juice (300g/1 1/2c), bottled clam juice (500g/16oz), milk, 2-3 bay leaves, a strong pinch of salt, cornstarch slurry. and diced potatoes. Lower heat to medium-low, cover, and simmer for 10-12 minutes until potatoes are tender but have a bite, careful to keep the temperature at or under boiling (212F/100C).

Blending and Final Assembly:
1. Ladle about a quart (roughly a liter) of soup into a blender and blend until creamy.
2. Add the puree back to the pot, stir, and incorporate drained clam meat.
3. Taste for seasoning and adjust with salt as needed.

Garnish with oyster crackers and fresh cracked black pepper

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Manhattan-Style Clam Chowder Recipe
Ingredients:
▪250g (1 large) onion, diced
▪150g (2 large) carrots, diced
▪150g (½ small bulb) fennel, diced
▪500g (2-3ea) russet potatoes, medium diced (½” cubes)
▪20g (5-6 cloves) garlic, smashed or minced
▪3 slices (150g) thick cut bacon, small diced
▪Olive oil
▪4 180g cans of minced clams
▪500g (2 8oz cans) bottled clam juice
▪25g (1 1/2T) tomato paste
▪100g/mL dry white wine
▪Can of whole peeled tomatoes
▪20g (1/3c) parsley, chopped
▪25g (4t) fish sauce
▪salt


Instructions:
▪Prep ingredients by dicing veggies and draining off and reserving the clam juice from the canned clams. This will result in approximately 300g (2c) of clam juice and 325g minced clams.
▪Prepare tomatoes by removing 4 whole tomatoes from the can. Dice the 4 tomatoes, blending the remaining tomatoes in the can with an immersion blender then add the diced tomatoes back into the can.


Chowder Base Preparation:
1. In a large heavy-bottomed pot over medium-low heat, add 2T olive oil, and diced bacon, stir and render bacon fat for 5-7 minutes without browning.
2. Increase heat to medium, then add diced onions, carrot, fennel, garlic, a strong pinch of salt, and tomato paste. Sweat over medium heat for 5 minutes.
3. Pour in wine to deglaze. Cook until reduced.
4. Add canned clam juice (300g), bottled clam juice (500g), diced potatoes, prepared tomatoes, and bring to a simmer over medium to med-high then reduce the heat to medium-low to gently cook the potatoes for about 10 min, stirring halfway through.
5. When potatoes are soft (but not mushy), add drained clams, parsley, and fish sauce.
6. Taste for seasoning and add salt if needed.

Garnish with fresh cracked black pepper and a drizzle of good olive oil.


CHAPTERS:
0:00 New England clam chowder mise en place
2:00 choosing the best clams
2:55 Preparing the chowder base
3:39 Why I use olive oil to render the bacon
4:37 Finishing the new england chowder
7:53 Manhattan Clam Chowder mise en place
8:33 Preparing the Manhattan chowder base
9:20 Finishing and serving


#clamchowder #newenglandchowder #manhattanchowder