You’ll need
For the clams
1 tbsp olive oil
1 large shallot, diced
1 clove garlic
2lbs local clams (manila,littleneck)
100ml fish stock
100ml white wine
For the chowder
clam broth
2 cups fish stock
1 cup whole milk
70g unsalted butter
70g organic flour
1pc bay leaf
1bunch thyme
1bunch parsley
100ml whipping cream
500g bacon lardons (or diced bacon)
1pc large leek (whites only)
1pc large potato
2pc heirloom carrot
2pc celery stalk
Clams
-sweat chopped shallot and garlic in olive oil on medium low until opaque and fragrant. add white wine and fish stock, bring to boil.
-add clams, cover and reduce heat to medium high.After 2 minutes begin removing the open clams with a slotted spoon until they are all open. Dispose of any clams that do not open after 5 minutes. Retain the resulting liquid broth
Chowder
-melt butter in a small pot on medium low, add flour once melted and stir continuously for 5-10 minutes until the mixture is uniform and smells slightly sweet – cooked flour. set aside. This is a ‘roux’ used to thicken sauces and soups.
-chop all vegetables into small, equal sized cubes.Meanwhile, add bacon to a large pot and cook over medium. Once crispy, remove the bacon but keep the fat. Lower the heat to medium/low and add potatoes,leek,carrot and sweat for 5 minutes, stirring occasionally. add the celery, season with kosher or sea salt and continue to sweat for another 5-10 until the vegetables are cooked yet firm.
-in another pot, combine fish stock, milk and cream, bay leaf, thyme bundle and bring to a boil and add immediately to a warm ‘roux’, slowly while whisking to minimize chunks at medium low heat. continue stirring to prevent any sticking to the bottom for 15-20 minutes as you watch your sauce thicken to a desired consistency.Season.
-combine your liquid with the vegetables, add clam meat, parsley, and crispy bacon. season accordingly and serve with hearty toast and white wine. This is also a great way to use fish trimmings that may be lying around.