Anthonys Restaurant Clam Chowder Food

ANTHONY BOURDAIN'S CLAM CHOWDER RECIPE

Steps:

• If using fresh clams, cook them in a stockpot over medium heat in 1/2 cup of water until each shell opens. Discard any clams that don't open.
• In a clean dutch oven over medium heat, cook your chopped bacon until slightly browned.
• Add the diced onions and cook until translucent.
• Add the diced potatos, salt and pepper. Add just enough water to cover the potatoes and simmer until potatoes are fork-tender.
• In a measuring cup or small bowl, whisk together the flour and 1/2 cup of the milk to form a slurry. Stir into the bacon-potato mixture.
• Add the clams (and any reserved cooking liquid if you cooked them fresh). Simmer for 5 minutes, until the clams are cooked through.
• Add the remaining milk and heavy cream and continue cooking for 4 minutes.
• Taste and adjust with additional salt and pepper.
• Serve the soup with plenty of oyster crackers, and a sprinkling of chopped parsley, if desired.

CLAM CHOWDER

Steps:

• First, shuck the clams and remove the bellies. Clean the clams and then chop them into small pieces. Put to the side until ready to add to the pot.
• Heat the butter in a stockpot over medium-high heat. Add the celery and sweet onion and cook, mixing often, until they begin to soften. Next, sprinkle in the salt, black pepper and seafood boil seasoning. Add the self-rising flour to make a roux. Reduce the heat to medium-low. Stir in the clams and clam juice.
• Meanwhile, cook the bacon and finely chop. Add to the pot. Add the potatoes along with the scallions. Stir to combine. Lastly, add the milk and half-and-half. Stir to warm. Serve in a bowl with parsley as a garnish.

NEW ENGLAND CLAM CHOWDER

Steps:

• Rinse and soak clams in cold water to remove any grit, 5 minutes. Heat a heavy-bottomed saucepan with a lid over medium-low heat. Add 1 tablespoon of olive oil. Peel and chop 2 shallots and 1 garlic clove and add to the pot, along with a few parsley stems. Cook about 2 minutes to "sweat" the vegetables. Drain clams and add to pot, along with white wine. Cover and cook over high heat until clams are opened, about 5 minutes.
• Add potatoes to a medium saucepan and cover with water; add a pinch of salt. Bring to a boil and cook the potatoes until tender, about 10 minutes. Meanwhile, check the clams: put the opened ones in a bowl, then "agitate" the pot by moving it back and forth over the heat to coax the remaining ones to open. Once the clams are open and out of the pot, continue cooking to reduce the liquid to about 1 cup. (Watch for sand that may have accumulated at the bottom of the pot.) Discard any clams that haven't opened.
• Dice the leek and toss in a bowl of water to remove any sand. Dice celery and fennel (reserving the fronds). Peel and mince 1 garlic clove, 1 shallot, and the onion. Remove cooked potatoes to a bowl to cool.
• Preheat soup pot over medium heat. Drizzle 2 tablespoons of olive oil into the pot. While the pot is heating, remove the leeks from the water to a clean bowl. Then add onions, fennel, celery, and a pinch of salt to the pot followed by the leeks, a sprig of parsley and some fennel fronds. Gently stir and cook until vegetables are soft, 5 minutes. Add the shellfish cooking liquid. Add the jalapeño slice and a lemon peel to the soup. Bring to a simmer and cook, 10 minutes. Meanwhile, remove the clams from their shells and roughly chop. Cut the potatoes to roughly the same size as the clams; cut the shrimp in half or thirds, depending on size. Add dashi to the soup, followed by the cream. Taste to adjust the seasonings, and add salt and pepper if necessary. Add a pinch of Aleppo pepper and the shrimp; bring the soup back to a simmer. Add the potatoes and clams, then cover until heated through.
• Finish soup with a squeeze of lemon and chopped parsley. Ladle into bowls and serve.
• Place kombu in 1 quart cold water to soak, 30 minutes. Then discard soaking water, place kombu in a small saucepan, and cover with 1 quart fresh cold water. Over medium-low heat, bring to a simmer for 10 minutes. Turn off heat and let kombu steep, 30 minutes. Turn heat back on and bring to almost a simmer. Add bonito flakes, but don't stir. Let sit for 10 minutes, then strain, reserving the broth (dashi).

DUKE'S CLAM CHOWDER

Steps:

• Cook bacon until transparent.
• Add butter, onions, celery and all the seasoning except dill and parsley.
• Cook until tender. Add flour and cook 3 to 4 minutes over low heat.
• Add all dairy products, clam nectar and base. Heat just under boiling point.
• Steam potatoes and cool.
• Add chopped clams and potatoes. Bring to a boil slowly and cook 2 to 3 minutes. Add dill and parsley and serve.

SEATTLE'S BEST CLAM CHOWDER

Steps:

• Dice up bacon into small pieces and render in a large stock pot over med-low heat.
• Once bacon has started to turn brown, add the onions and sprinkle with the 1 oz of salt.
• Once the onions get soft and start to turn brown, add the leaks and celery, turn up the heat to med-high and sauté for a couple of minutes until they get tender.
• Add the potatoes, clam base, chopped clams, clam juice, and the thyme.
• Bring to a low simmer, and maintain the simmer until the potatoes are cooked.
• Add the heavy cream and bring to a gentle boil.
• When it starts to boil, add the roux 2 oz at a time, letting the chowder come back to a boil before adding more roux. Make sure you are stirring the entire time here.
• When all the roux is added or the chowder reaches the thickness you like, add the remaining salt and pepper to your taste.
• Please taste it before you add any additional seasoning. Don't add it all just because it lists it in the ingredients. I put the numbers in because I had to and I don't remember just how much to add.
• I recommend serving with some good thick sliced sourdough bread and a few drops of green Tabasco sauce.