So that we wouldn't miss a single second of the show, I whipped us up some incredible clam chowder - not your average clam chowder. Average, New England clam chowder would have been just too blase' for Oscar night!
Hog Island's Manilla Clam Chowder, with my own twist... No flour added, using only fresh clams and veggies.
- 1/2 pound bacon
- celery - 2 cups sliced. I tried "red" celery last night - wonderful addition!
- 1 med. yellow onion, sliced
- 3 sprigs of fresh thyme
- carrots - 1-2 cups chopped
- 2 T. butter
- 6-8 medium-sized Yukon Gold potatoes, quartered into bite-sized cubes. DO NOT peel!
- 4-6 lbs of small Manila clams in the shell
- 1 + cup Sauvignon Blanc white wine ( be daring like Julia!)
- 1 quart heavy cream
- salt and pepper to taste
Step 1: Wash clams in colander, make sure that there are no cracked or open shells. Discard bad clams...
Step 2: Cut up potatoes, and place in stock pot with 5-6 cups of water - no salt. Bring to a boil, cook until al dente. Do not discard water!
Step 3: While the potatoes are boiling, in a second heavy-bottom pot melt the butter with the thyme. Render the bacon in the butter and thyme (over low heat, careful not to burn); once bacon is rendered add onions and celery, cook until vegetables are translucent. Add carrots and cook until bendable without breaking, then add the potatoes and 4 cups of potato water. Kosher salt and fresh ground pepper to taste.
Step 4: Add the Sauvignon Blanc (or other good white wine) and let simmer for just a few minutes for flavors to blend
Step 5: Add the whole, fresh scrubbed clams. Put the stock pot lid on and simmer gently until the clams open.
Step 6: Ladle into individual bowls and pour a little cream in each bowl. Now you are ready to serve!
Voila'! Pour a glass of the chilled Sauvignon Blanc and serve with a rustic loaf of bread
and you have an elegant feast.
Have a great Monday -