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Hog Island clam chowder
Though this recipe calls for Manila clams, fresh, tiny sweet clams will suffice.
- 6 pounds small, raw clams in the shell, rinsed
- 8-10 medium-size Yukon Gold potatoes, quartered into bite-size cubes. Do not peel!
- 2 tablespoons butter
- 3 sprigs fresh thyme
- 1/2 pound high quality bacon, chopped
- 2 large leeks, white part only, thinly sliced on the diagonal
- 1/2 stalk celery, thinly diced
- 1 large carrot, peeled and diced
- 1 quart heavy cream
- Salt and pepper
- Parsley for garnish
Place clams in a colander in the kitchen sink and rinse thoroughly under running water. Pick through and discard clams with broken or open shells. Allow clams to drain in the sink while you prepare your stock base.
In a large stock pot bring about 5-6 cups of water to a boil (no salt) and cook the potatoes until al dente, or just before fork tender.
While the potatoes are boiling, in a second heavy-bottom pot melt the butter with the thyme. Render the bacon in the butter and thyme (over low heat, careful not to burn); once bacon is rendered, add leeks and celery, cook until vegetables are translucent.
Add carrots and cook until bendable without breaking. Add the potatoes and 4 cups of potato water. The base can be made (up to one day) ahead and chilled.
Portion clams per single serving (about 3/4 pound per serving) and cook each serving individually. Working in batches, place a single serving of clams in a heavy bottomed sauté pan over medium heat.
Ladle one cup of the chowder base on top and cover the pan, simmer for about 5-6 minutes, or until the majority of clams open.
Skim through and pick out any clams that have not opened. (Don't skip this step -- unopened clams may spoil the chowder.)
Add 1/2 cup cream per serving and bring the chowder to a simmer. If it is too thick, add in more of the potato water. When the chowder is bubbling in the middle, it is ready to serve. Salt to taste. Pour individual servings into a large soup bowl.
Serve garnished with cracked pepper and chopped parsley. Don't forget to place extra empty bowls on the table for discarding clam shells.
Serves 6 to 8.
-- Hog Island Oyster Company website
CLAMS IN WHITE WINE BROTH
- 1 cup extra-virgin olive oil, plus extra for bread
- 2 1/2 garlic cloves, thinly sliced
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons red pepper flakes
- 6 pounds small (less than 2 inches wide) hard-shelled clams such as littlenecks, scrubbed
- 1 1/4 cup white wine
- 1 tablespoon fresh thyme
- 1/4 cup fresh Italian flat-leaf parsley, chopped
- 2 loaves rustic Italian bread, sliced into 1-inch-thick pieces
- 1/2 cup extra-virgin olive oil
In 5- to 6-quart heavy pot over moderate heat, heat oil until hot but not smoking. Add garlic and sauté until golden brown, about 3 minutes. Add salt, pepper and pepper flakes. Sauté until fragrant.
Increase heat to moderately high and add clams, white wine, 11/4 cups water and thyme. Cover and bring to a boil. Continue to cook, stirring occasionally, until clams open, about 5 to 7 minutes. Discard clams that do not open after 8 minutes.
Stir in parsley.
Preheat grill (high heat).
Brush bread slices with olive oil on both sides and grill, flipping once, until golden brown and crispy, about 4 minutes per side. (Alternately, bread may be toasted in broiler until golden brown and crispy.)
Serve clams with grilled bread.
Serves 8 to 10.
-- Adapted from Epicurious.com
First Published November 18, 2012 12:00 am