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Yields:
1
Classic and comforting, this clam chowder gets a kick from spicy chili flake and a simmer in white wine.
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Ingredients
Clams:
- 50 Manila clams
- 1/4 onion
- 2 bay leaves
- 1 handful fresh thyme sprigs
- 2 clove garlic
- Freshly ground black pepper
- 4 oz. dry chardonnay
Chowder:
- 1/4 cup diced smoked bacon
- 2 stalk celery
- 1/4 bulb fennel
- 1/2 small onion
- 1 tsp. oregano
- 1 Tbsp. butter
- 1 russet potato
- 2 tsp. flour
- 3 cups milk
- 1 wedge lemon
- salt
- 1/4 tsp. white pepper
- 1/4 tsp. chili flake (optional)
Directions
- Step 1Soak clams ahead of time, 2 to 3 hours, changing water 3 to 4 times throughout.
- Step 2Phase 1: Heat medium-sized pot over medium-high heat. It should be hot, but not scorching. Add clams, onion, bay leaves, thyme, garlic, and pepper. When contents get hot, pour chardonnay over the top. Cover. Steam on high heat until clams open, about 5 minutes. Strain and reserve liquid. Remove clams from shells and roughly chop. Set aside.
- Step 3Phase 2: Heat same pot over medium heat. Add bacon, celery, fennel, onion, and oregano. Add butter, turn heat to low, and cover. Sweat 5 to 10 minutes. Add potatoes and stir to combine. Add a couple splashes reserved clam liquid, about 1/4 cup. Cover. When potatoes are soft, mash them lightly in the pot with a wooden spoon. Sprinkle 2 teaspoons flour on top. Add milk and raise the heat a little to bring the mixture to a simmer. Add clams and let simmer 5 to 7 more minutes. Add a squeeze of lemon, a little salt, white pepper, and chili flake (if using) to finish.
See all recipes and cooking videos from Chef Donald Link.Find more recipes and food photos on Delish!
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