Description
This recipe is courtesy of Chef David Ogren from LeveL Bistro in Provincetown. The recipe is unusual in that there is no thickener other than the potatoes and it uses bacon instead of the traditional salt pork. We thought that the bacon might be too assertive, but there is very little of it and it adds a subtle smoky note that is nicely balanced with the brightness from the brandy and the lemon. The recipe calls for canned clams but is great with fresh quahogs (that you raked yourself).
Ingredients
At a glance
Region
Main Ingredient
Cuisine
Difficulty
Ingredients
1 bay leaf
3-4 parsley stems
2 sprigs thyme
2 Tbsp olive oil
3 strips bacon, roughly chopped
1 medium white onion, finely diced
5 cloves garlic, peeled and minced
1 cup clam juice
3 celery stalks, finely diced
5 medium russet potatoes, peeled and cut in medium dice
3 quarts heavy cream
1 pound canned chopped clams (or 24 small quahogs boiled until just open, roughly chopped, liquid in pan reserved)
1/4 cup lemon juice
1/4 cup cognac
A few squirts of Tabasco sauce
Salt & freshly ground pepper to taste
Methods/steps
Method
Make a bouquet garni by tying bay leaf, parsley stems and thyme together and set aside.
Heat olive oil in heavy bottomed stockpot over medium heat until shimmering.
Add bacon and cook, stirring, until fat begins to render, about three minutes.
Add onions and continue to stir and cook about another five minutes and bacon is brown and onions have started to caramelize.
Add garlic and stir for another minute or two.
Add celery and clam juice and reduce by half.
Reduce heat to medium-low, add potatoes and bouquet garni and simmer gently for 15 minutes.
Raise heat to medium, add heavy cream, bring to a light simmer and reduce by half, stirring frequently.
Add clams, lemon juice, brandy and Tabasco.
Return to a simmer for two minutes or so to evaporate alcohol and heat clams through.
Taste chowder and adjust seasoning.
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Additional Tips