• Saturday, December 5, 2020

Best clam chowder recipe

The Only Clam Chowder Recipe You Need
By , Founder
October 21, 2020

I’ve started to realize I love clams as much as I love lobster and crab.  I have good childhood memories of eating out with my Dad and if it was on the menu, he always ordered the clam chowder, even today.  He’s a food critic though, so I’m going to put our recipe to the true test over the holidays when I’m with them in Chicago to let him weigh in.  I’m that confident though that this is the best clam chowder recipe out there. What makes this unique that it combines healthy with indulgent.  As my friends at Gooseneck Vineyards advised when I was developing this recipe, which is based off of their famous chowder, it’s only chowder if you have cream.  So I finish the chowder with cream, but have a combination of oat milk, 2% milk, clam juice and a white wine based clam broth that makes the soup both rich yet light.  To ramp up the flavor, my base of soup has a lot of shallots, leek, celery and green onion, and to thicken the soup, I add in potatoes and mash roasted garlic into a gluten-free flour roux made with olive oil.  I puree all of these ingredients before adding in the clams so by the time the clams hit the soup, it’s already rich and deceivingly creamy, with only ½ cup of cream.  Also good clam chowder requires a lot of clams, so I supplement the fresh clams with a good preserved brand from Whole Foods.   There’s something about the crisp fall air that makes us crave soup. We were inspired by the classic chowder recipe of Gooseneck Vineyards’ founder, and by ingredients we had lying around the house that we needed to use. The result is the best clam chowder you’ll ever make.

 

The Best Clam Chowder

Ingredients

3 dozen littleneck clams, scrubbed clean
1 small tin chopped clams  
¾ bottle white wine
Tarragon, optional
2 tablespoons gluten-free flour
1 bulb roasted garlic
2 ½ tablespoons olive oil
4 stalks celery
3 shallots finely chopped
1 chopped leek
3 scallions sliced thin
2 russet potatoes or 3 Yukon gold potatoes diced small
2 bottles clam juice
1 ½ cups 2% or higher milk
1/2 cup cream
1 cup oat milk
Fleur du sel to taste
Olive oil
Chives to garnish

Directions

First, roast the garlic by cutting the top off the bulb and drizzle generously with olive oil, a pinch of fleur du sel and a few sprigs of rosemary. Wrap in foil and roast in the oven for about 45 minutes until soft and caramelized.  In a small bowl, make your roux by adding the gluten-free flour, 2 tablespoons olive oil and some sea salt until a nice paste.  Add additional olive oil if necessary.  Mash in the garlic cloves and set aside.  

In a large 3 -4 inch deep sauce pan (not a pot as the clams will overcook if they are crowded) add the clams and ¾ bottle wine and bring to a boil. Add in tarragon if desired.  Reduce heat to medium and as the clams open, pull them out immediately until all clams are cooked.  Take the clams out of the shell, except for 8 which you’ll save for garnish.  Reserve and 2 cups of the white wine sauce and add a dash of olive oil and set aside.  

In a Dutch oven, heat enough olive oil to coat the pan over medium to medium high heat, then sautee shallots for about 3 minutes.  Add celery and leek, and continue to sautee for another 3-4 minutes until softened.  Add in the scallions and continue to saute for another minute. Add in the diced potatoes and stir well.  

Next, mix in your garlic roux, and pour in the clam juice, homemade clam broth, milk and oat milk.   Whisk well until there are no lumps.  Reduce heat and simmer for about 20 minutes, until potatoes are cooked through.  Blend with an immersion blender for about 2 minutes, until the chowder is nice and thick, but there are a few potatoes are still chunky.  Add in the canned and fresh clams and the cream, and continue to simmer for about 8-10 minutes on the lowest heat setting.  Ladle into big bowls and garnish with a clam in shell, oyster crackers and chives.  Save room for seconds and thirds.  

 

 

 

 

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