Creamy Clam & Vegetable Chowder

Name: Creamy Clam & Vegetable Chowder
Yield: 4 Servings
Ingredients: 2 tbsp (30 mL) unsalted butter divided; 2 garlic cloves minced; divided; 1 cup (250 mL) dry white wine; 1/2 cup water; 2 1/2 lb (1125 Kg) little neck clams picked over; with grit removed; and scrubbed; 1/4 lb pancetta diced; 2 celery stalks chopped; 1/2 yellow onion diced; 2 large carrots diced; 1 tsp (5 mL) fresh thyme; 1 bay leaf; 1 tbsp (15) flour; 3 red potatoes cubed; 1/2 cup (125 mL) fresh or frozen whole pearl onions; 1 cup (250 mL) 35% cream; 1/2 tsp (2 mL) cayenne pepper; salt and pepper to taste; fresh chives chopped; to garnish

Recipe from Danielle Rose
Great Cream Challenge May 2013

After attending a chowder competition this fall, I was inspired by all of the many variations of chowder that were served. I wanted to remain true to the rich and creamy texture that I love in a classic New England clam chowder, but amped up with lots of big flavours!

Prep: 10 min
Cooking: 35 min

Yields 4 Servings

Ingredients

2 tbsp (30 mL) unsalted butter divided
2 garlic cloves minced, divided
1 cup (250 mL) dry white wine
1/2 cup water
2 1/2 lb (1125 Kg) little neck clams picked over, with grit removed, and scrubbed
1/4 lb pancetta diced
2 celery stalks chopped
1/2 yellow onion diced
2 large carrots diced
1 tsp (5 mL) fresh thyme
1 bay leaf
1 tbsp (15) flour
3 red potatoes cubed
1/2 cup (125 mL) fresh or frozen whole pearl onions
1 cup (250 mL) 35% cream
1/2 tsp (2 mL) cayenne pepper
salt and pepper to taste
fresh chives chopped, to garnish

READY FOR REWARDS?

Preparation

In a large stock pot, melt 1 tbsp butter over medium/low heat. Add 1 garlic clove and cook until softened.

Add white wine and water and bring to a boil at high heat. Reduce heat to medium/high and add clams. Cover and steam for 8-10 minutes. Discard any unopened shells.

Line a fine sieve with 3 layers of cheesecloth. Pour contents of pot into strainer. Reserve clams and strained broth separately. Rinse pot.

Add pancetta to rinsed pot and cook at medium heat, stirring occasionally with a wooden spoon, until fat has rendered down, about 3-4 minutes.

Add 1 tbsp butter and melt in with the pancetta. Add the celery, yellow onion, carrots, thyme, bay leaf, and 1 garlic clove. Sauté until onion is translucent.

Add flour and stir to combine and cook down for 1 minute. Add the potatoes and pearl onions and stir well.

Pour the reserved strained broth into a measuring cup. Add enough water to equal 2 cups. Add to stock pot and bring to a boil. Reduce, and simmer until potatoes are tender, about 15 minutes. Remove bay leaf.

Stir in cream and cayenne pepper, taste, and season with salt and pepper. Using the back of a wooden spoon, lightly mash the potato cubes against the side of the pot to thicken the broth.

Roughly chop clams. Add clams and cook for 2 minutes to heat. Serve immediately in warmed bowls and garnish with fresh chives.

Refrigerate leftovers immediately and keep for up to 3 days. Thin out broth with cream and water when reheating. Re-season to taste.