During these unprecedented times, when staying at home is of the utmost importance, us here at The AU Review are going to be doing everything we can to help readers live their best lives, indoors.
As with many other media companies who typically focus on getting folks out and about, we’re shifting to adapt to the necessary lock-downs taking place all over the world. One way we’ll be doing so is simply by sharing our favourite recipes.
Over the next few weeks (or months, who knows) we’ll be publishing the cocktail and food recipes that we find most exciting, so that when you aren’t ordering in to support your favourite venues, you’ll know enough to quickly throw together some top-class concoctions.
Clam Chowder
Seattle, the perfect Pacific Northwest jump-off to wild Alaska and home to some of the country’s greatest food experiences. One’s that highlight the flavours of the region, from Pike Place Market to award-winning seafood and the original Starbucks. The Port of Seattle is a huge driver of all that deliciousness, and no one will be able to jet on over anytime soon, we’ve sourced a recipe from one of the area’s best family-owned restaurants. Here’s how to make an award-winning Clam Chowder from Duke’s, a three-time Seattle chowder cook-off winner.
This recipe serves 8-10.
Ingredients
- 2 cups diced red potatoes
- 4 slices nitrite-free bacon
- 1/2 cup butter
- 2 cups dried onion
- 2 cups celery, diced
- 1 tablespoon fresh garlic, chopped
- 1/2 cup flour
- 2 tablespoons clam base
- 1.5 cups clam juice
- 1.5 cups milk
- 2.5 cups heavy whipping cream
- 1/2 tablespoon fresh organic basil leaves, diced small
- 1 teaspoon fresh organic thyme, stems removed and diced small
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon black pepper
- 2 tablespoons fresh organic parsley, stems removed and diced small
- 1 tablespoon fresh organic dill, stems removed and diced small
- 1 pound or 453g all natural surf clams (or substitute)
Method
- Blanch potatoes in boiling water until tender. Cool and set aside.
- Cook bacon in heavy-bottomed saucepan until crispy. Add butter, onions, celery, and garlic. Saute until tender.
- Make roux by adding flour. Stir well to incorporate.
- Continue stirring and bring mixture to 175 degrees (79 Celsius) then cook for exactly 7 minutes. Do not brown the roux.
- In a separate bowl, mix clam base with clam juice until dissolved. Add to the roux (adding it after the roux has cooked prevents roux balls from forming).
- Add milk and cream then the herbs. Heat until almost boiling, blending constantly with a wire whisk.
- Add blanched red potatoes and clams. Simmer at 185 degrees (85 Celsius) for 2-3 minutes or, if possible, several hours (the chowder will taste much better after a “cure” or when the herbs have bloomed and the flavours have fully emulsified.
- Serve at 165-175 degrees (73-79 Celsius)
- Tip: If serving this the next day, place chowder in a 2-inch deep pan and refrigerate. The pan needs to be exactly 2 inches deep or the mixture will not get below the heat necessary for safe food handling.
For more Duke’s recipes click here.
Image: Port of Seattle and Nick Tolley, Seattle Metro.
