New England Clam Chowder Kissed By Manhattan
Serves: 5
Presley Zulauf
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.5 cups
White Wine (dry)2 tbsps
Unsalted Butter2 tbsps
Canola Oil1 cup
Carrot (finely diced)1 cup
Celery (finely diced)2 tbsps
Tomato Paste2 cups
Clam Juice1 cup
Creme FraicheDirections:
1
Drain and let cool slightly, about 10 minutes
2
For the clams: Bring the wine and 1/2 cup water to a boil in a large saucepan, stir in the littleneck clams, cover and steam until the clams open, about 5 minutes
3
Discard any clams that do not open
4
Remove the clams with a slotted spoon and place in a bowl to cool
5
Bring the broth back to a boil, add the cockles and cook until open, about 5 minutes
6
Discard any cockles that do not open
7
Remove with a slotted spoon to a separate bowl (these will be used in their shells as a garnish)
8
Strain the clam broth through a mesh strainer lined with cheesecloth into a bowl
9
Set aside
10
Remove the littleneck clams from their shells and coarsely chop
11
For the potato: Put the potato in a small saucepan, cover with cold water, add 1 tablespoon salt and bring to a boil
12
Cook until a paring knife inserted into the center meets with some resistance, about 15 minutes
13
Heat the butter and oil in a cast-iron or nonstick pan until it begins to shimmer
14
Cut the potato into a 1/2-inch dice
15
Add the potato to the pan, season with salt and pepper and cook until lightly golden brown on all sides
16
For the bacon: Heat the oil in a small pan over medium heat
17
Add the bacon and cook until golden brown and the fat has rendered, about 10 minutes
18
Remove the bacon to a plate lined with paper towels
19
For the fried okra: Heat the oil in a small saucepan until it begins to shimmer
20
While the oil heats, season the okra with salt and pepper, dredge in the cornmeal
21
Fry in the oil, in batches if needed, until golden brown and just tender, about 4 minutes
22
Remove to a plate lined with paper towels and season with salt
23
For the chowder: Heat the oil in a large saucepan over medium heat
24
Add the shallots, carrot and celery and cook until soft, about 4 minutes
25
Add the anchovy and chile flakes and cook for 1 minute
26
Add the tomato paste and cook for 2 minutes, stirring constantly
27
Add the clam juice and reserved clam broth and bring to a boil
28
Reduce the heat to low, add the reserved littleneck clams and cook for 10 minutes
29
Add the parsley, oregano and thyme and cook for 1 minute
30
Whisk in the creme fraiche and lemon zest until smooth
31
Season with salt and pepper to taste
32
Ladle the soup into bowls, top with some of the potatoes, bacon, okra and reserved cockles
33
Garnish with parsley leaves