| Serve with fresh Cornbread |
| Straight from New York's Blue Fin restaurant Visit the Blue Fin at 1567 Broadway at 47th Street, New York City |
4 pounds of Manila clams
1 cup of dry white wine
3 ounce slab of bacon, cut into 1/3 inch dice
2 tablespoons of butter
1 medium onion, diced 1/3 inch dice
1 clove of garlic
2 stalks of celery, cut into 1/3 inch dice
3 sprigs of fresh thyme, leaves removed and chopped
1 bay leaf
1 pound diced Yukon gold potatoes
1 1/2 cups of heavy cream
Fresh parsley or chives for garnish
In a medium saucepan, combine the clams and white wine. Heat over
low flame to steam the clams open.
Shuck the clams, scrub and rinse them, and place them in the
refrigerator. Strain the clam juice and save.
Heat the bacon in a heavy bottom pot over medium heat until it is golden
brown. Add butter, onions, garlic, celery, thyme and bay leaf and
sauté. Continue cooking, stirring occasionally until softened but not
browned.
Add the potatoes and the reserved clam broth. The broth should cover
the potatoes completely. Turn up the heat and bring the soup to a boil so
that it begins to thicken. If it is not to your likening, stir and break up
some of the potatoes. This will release the natural starch and thicken the
soup.
Remove the pot from the heat and stir in Manila clams and cream.
Season to taste with salt and pepper. Let this stand covered for an hour
to bring the flavors together. When you are ready to serve, reheat the
chowder over low heat; don't let it boil. Ladle into cups or bowls. Garnish
with chopped parsley or chives. Serves four.
1 cup of dry white wine
3 ounce slab of bacon, cut into 1/3 inch dice
2 tablespoons of butter
1 medium onion, diced 1/3 inch dice
1 clove of garlic
2 stalks of celery, cut into 1/3 inch dice
3 sprigs of fresh thyme, leaves removed and chopped
1 bay leaf
1 pound diced Yukon gold potatoes
1 1/2 cups of heavy cream
Fresh parsley or chives for garnish
In a medium saucepan, combine the clams and white wine. Heat over
low flame to steam the clams open.
Shuck the clams, scrub and rinse them, and place them in the
refrigerator. Strain the clam juice and save.
Heat the bacon in a heavy bottom pot over medium heat until it is golden
brown. Add butter, onions, garlic, celery, thyme and bay leaf and
sauté. Continue cooking, stirring occasionally until softened but not
browned.
Add the potatoes and the reserved clam broth. The broth should cover
the potatoes completely. Turn up the heat and bring the soup to a boil so
that it begins to thicken. If it is not to your likening, stir and break up
some of the potatoes. This will release the natural starch and thicken the
soup.
Remove the pot from the heat and stir in Manila clams and cream.
Season to taste with salt and pepper. Let this stand covered for an hour
to bring the flavors together. When you are ready to serve, reheat the
chowder over low heat; don't let it boil. Ladle into cups or bowls. Garnish
with chopped parsley or chives. Serves four.
| Or you can try our own quicker method |
| The Soup Chef presents ... Blue Fin Chowder at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Soups | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
