Legal Seafood Clam Chowder | RECIPES | EASY TO LEARN
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How To Make The Best Clam Chowder | Anthony Bourdain's Clam Chowder | New England Chowder Soup
When it comes to appetizers, nothing makes us happier, especially during winter than a great clam chowder. We’ve had ‘em in Alaska, Boston, New York, Florida, Vegas, but our favorite is from the kitchens of Cape Cod, and is the direct recipe of one of our culinary heroes, the great Anthony Bourdain. He’s a purist, and this recipe only uses a few ingredients - but they’re all fresh and perfect. The key here is not only the tender clams, but using salt pork instead of bacon, to create a richer, fattier bite. As he's explained, he learned this from a foul-mouthed Portuguese chef, and we want to honor his spirit, and all of those who toil in the restaurant industry to feed us and make us happy. So raise a bowl and take care of your people. We wanted to pay our respects by making this exactly the way he did. We made this directly from Bourdain’s cookbook, Appetites.
Remember, this soup is built so there are more clams than potatoes, and plenty of pork, too. You want to have a great bite that has all the flavors, so stir it before you serve it and look at the bowl to make sure you’re distributing the goods evenly.
We also need to say this: the culinary world was robbed of this man far too early, and we want to remind everyone to take care of their own mental health as well as keep an eye out for others. Check in on your loved ones and you never know, you might be saving a life. A great resource is the National Suicide Prevention Hotline, which you can visit here:
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???? Ingredients ????
- 8 dozen clams (we used the smallest of the quahog family, little necks), scrubbed and rinsed
- 1/2 lb of salt pork, diced into tasty cubes
- 2 yellow onions, finely chopped
- Salt and fresh ground pepper to taste
- 2 Tbsp of water
- ¼ lb of clarified butter
- 2 Yukon gold potatoes, peeled and diced
- 2c water (approximately, to cover your potatoes)
- 2 Tbsp of all-purpose flour (for slurry)
- 3 Tbsp of milk (for slurry)
- 2c whole milk
- 1c heavy cream
- Pilot crackers
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???? Directions ????
- In a large, heavy bottom pot, cook the clams, a dozen at a time with a half cup of water, cover, brings to a boil, steam the clams open
- Carefully remove the clams (throwing out any that don’t open) and set them aside on a cookie sheet, letting any clam juice drain on the pan to save for adding to the stock later
- Remove clams from shells, discard shells and save the drippings
- Repeat until all clams have been cooked and are set aside in a bowl
- In a heavy bottomed pot or dutch oven (which we prefer), heat the salt pork over medium heat
- Once the salt pork has started to render its fat, add in 2 Tbsp of water to keep it from browning, stirring occasionally
- Once most of the fat has been rendered (5-7 minutes) add the onions
- Stir the onions until they are coated in the fat, and season with salt and pepper
- Cook until onions are translucent but not browned
- Add the potatoes and just enough water to cover the mixture
- Simmer until the potatoes are just tender (10-12 minutes)
- Whisk the flour and 3 Tbsp of the milk to make a slurry in a small bowl
- Add the slurry to the stockpot and stir really well
- Add the clams and their liqueur
- Cook for 5 minutes until the clams are heated through
- Just before serving, add the rest of the milk and the heavy cream
- Warm it through, but DO NOT BOIL
- Season to taste with more salt and pepper
- Pour into a bowl, topped with crushed crackers
- Drizzle with a little clarified butter
- Enjoy a true chowder from a true legend
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⏰ Time Stamps ⏰
0:00 Intro
0:38 Ingredients
1:15 Cook the clams
1:27 Cook the pork, render the fat
1:54 Add the onions
2:26 Add the potatoes and water
2:49 Separate the clams from the shell
3:13 Create your slurry
3:47 Toss in your clams, liqueur and mix
4:07 Add the milk and cream
4:54 Serve and enjoy!
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About Spatchcock Funk:
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