Chef
Glenn MacNayer's Cape Cod Clam Chowder
By FBWorld Team
There's
nothing quite like an authentic Cape Cod Clam Chowder.
So, for National Clam Chowder Day on Feb. 25, chowder
lovers can whip up a homemade soup courtesy of Executive
Chef Glenn MacNayer of Red's Restaurant & Lounge at
Cape Cod's beloved Sea Crest Beach Hotel.
Red's Cape Cod Clam Chowder
Recipe
yields: 1 gallon of chowder (between eight and
12 portions)
Ingredients:
1 lb. Fresh Chopped Littleneck Clams
2 cups Clam Juice
1 cup Chablis Wine
1 bunch Celery (diced small)
1 lg. Celery Root (diced small)
1 lg. Vidalia Onion (diced small)
5 cloves Garlic (sliced thin)
4 large Maine Potatoes (diced 1/4" by 1/4")
1 pound Portuguese Chorizo (diced small)
1/2 3 Apple Smoked Bacon (diced small)
1 bunch Fresh Thyme
4 Fresh Laurel Leaves (bay leaves not dry)
Kosher Salt (to taste)
Fresh Ground Black Pepper (to taste)
1/2 cup All-purpose Flour
1/2 cup Unsalted Butter
2 qts. Extra Heavy Cream
Tabasco (to taste)
Procedures:
1. You will need a heavy gauge pot with
a thick bottom.
2.
Begin by sautéing the bacon, chorizo, onions, celery
and garlic together with the butter
3.
Take the thyme and fresh bay leaves and wrap them with
cheesecloth (this is a called a bouquet garni.) Add the
bouquet garni and cook until bacon and sausage have been
rendered down and the vegetables are translucent and tender.
4.
Add the flour and continue to sauté until flour
is completely incorporated in the fat of the pan
5.
Add wine, clam juice and potatoes and cook on low heat
for about 30 minutes. The potatoes should be tender and
the liquid reduced by half.
6.
Add the cream, salt, pepper, Tabasco and chopped clams.
Cook for another 20 minutes on low heat.
7.
Check seasoning and serve with a few littlenecks lightly
steamed in the shell, some toasted bread and a nice chilled
glass of a buttery Chablis or Chardonnay.
Enjoy!
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