Chef Jody Denton
Blue Plate Oysterette
SANTA MONICA, CA
INGREDIENTS [New England
6 oz sliced smoked bacon, cut in 1/2 inch squares
1/4 lb unsalted butter
2 T extra virgin olive oil
1 1/2 cups onions, 1/4 inch diced
3/4 cup celery, 1/4 inch diced
3/4 cup carrot, peeled, 1/4 inch diced
1 fresh bay leaf
1 T fresh thyme, stems removed and chopped
1 t fresh rosemary, stems removed and chopped
3/4 cup all purpose flour
3 qt clam stock (see recipe)
2 cups Yukon gold potatoes, skin on, 1/2 inch diced
1 1/2 cups heavy cream
1 1/2 T Tabasco sauce
1 T Worcestershire sauce
salt and black pepper to taste
In a soup pot, cook the bacon over medium low heat until nicely browned but not yet crispy. Add the butter and olive oil. Over medium high flame allow the butter to melt, then add the vegetables and herbs and sweat for 15 minutes until tender, stirring frequently to prevent browning.
Add the flour and cook 10 more minutes, stirring frequently and scraping the bottom of the pot to avoid any sticking. Whisk in the warm, but not hot, clam stock and turn heat to high. Stirring frequently, bring the chowder to a boil and then reduce to a simmer.
Add the potatoes and simmer 20 minutes until the potatoes are tender but not falling apart, then add the chopped clams left over from the stock. Add the cream, Tabasco and Worcestershire and return to a boil, adjust seasoning with salt and pepper. Serve immediately or refrigerate to reheat later.
INGREDIENTS [clam stock]
[Yield 3 quarts]
5 lbs clams (Quahog, Cherrystones or littlenecks)
1 qt canned clam juice
2 cups dry white wine
1 white or yellow onion, peeled and rough chopped
1 small carrot, roughly chopped
1 stick celery, roughly chopped
1 head whole garlic, cut in half
1 fresh bay leaf
2 sprigs fresh thyme
1 small sprig fresh rosemary
1 T black peppercorns
2 qt cold water
In a soup pot, combine all ingredients and heat on medium low flame. Allow the stock to simmer for about 30 minutes, until all of the clams are open.
Strain the stock and set aside to cool a bit before using to make the chowder. Remove the clam meat from the shells and chop the meat and set aside. Discard the shells and vegetables.
The stock can be made a day or two ahead of time and both stock and clams can be refrigerated until ready to make the chowder.