Clam Chowder From The Drake Hotel Chicago Food

CLAM CHOWDER FROM THE DRAKE HOTEL CHICAGO

Clam Chowder from the Drake Hotel Chicago image

This is by far the best Clam Chowder I have ever had! It is a very famous receipt that has wowed guests and diners at The Drake Hotel for many, many years!!! I sometimes use vegetable stock as opposed to fish.....

Provided by Ernani

Categories Low Protein

Time 2h

Yield 14 , 14 serving(s)

Number Of Ingredients 21

Ingredients

3 tablespoons butter
3 medium carrots, peeled and diced
1/2 medium onion, peeled and diced
3 celery ribs, diced
3 -4 crushed peppercorns
4 cups white wine
4 cups fish stock (see note)
1 bay leaf
2 lbs whole fresh clams (the hotel uses topneck clam, see note)
13 tablespoons butter, divided
5 celery ribs, diced
1 onion, peeled and diced
1 large idaho potato, cubed
2 quarts clam broth
1 garlic clove, chopped
1 pinch thyme
1/2 bay leaf
salt
ground black pepper
1/2 cup all-purpose flour
2 cups heavy cream (40%)

Steps:

To prepare stock, melt 3 tablespoons butter in a 3-quart stockpot. Skim off foam. Add carrots, onion, celery and crushed peppercorns. Saute until vegetables soften. Stir in wine, fish stock and bay leaf. Bring mixture to a boil. Scrub clams. Add to pot. Cover; simmer for about 10 minutes or until clams open.
Remove clams from pot with a slotted spoon. Pull out meat from clams. Chop meat; set aside or refrigerate until ready to use.
Strain stock; set aside or refrigerate until ready to use.
To prepare chowder: In another 3-quart stockpot, melt 6 tablespoons butter. Add celery, onion and potato. Saute until vegetables soften. Stir in clam stock, garlic, thyme, bay leaf, and salt and pepper to taste. Add chopped clam meat. Cook over medium heat for 20 to 25 minutes, or until vegetables are tender.
In a separate saucepan, melt remaining 4 tablespoons butter. Gradually stir in flour to form a light paste, or roux. Remove from heat. Gradually whisk roux into chowder. Let simmer for about 10 minutes or until the mixture begins to thicken.
Remove from heat. Stir in cream.

THE BEST DAMN CLAM CHOWDER EVER

The Best Damn Clam Chowder Ever image

If you like a thick clam chowder, this recipe is not for you. However, if you like a brothy clam chowder, where you can really taste the clams, this one is for you.

Provided by dawnie2u

Categories Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

5 -6 1/2 ounces chopped clams, liquid reserved
24 ounces bottled clam juice
4 ounces diced prosciutto (or chopped bacon)
1 large yellow onion
2 tablespoons all-purpose flour
3 medium red potatoes, cut into 1/2-inch dice
1 large bay leaf
1/4 teaspoon dried thyme
1 cup heavy cream
2 tablespoons minced fresh parsley leaves
salt
white pepper, to taste

Steps:

In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
Add the onion and cook until softened.
Add the flour and stir until lightly colored, about a minute.
Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
Add the clams, cream, fresh parsley, salt and white pepper.
Bring to a simmer and serve immediately.
(You may substitute any type of shellfish, or even fish for the clams in this recipe.).

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