Recipe Guild

With the coming of cooler weather here, I have vowed to make up some Clam Chowder. One of my favourites is Duke's Clam Chowder from the Seattle restaurant chain. Until now, I've had issues sourcing everything I need here in Australia. But today, I found a source for canned minced clams. And I found a simple recipe for making what is called in many clam chowder recipes as 'clam base'. I also was able to get some Pipi Clams at the seafood store.

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Duke's Award Winning Clam Chowder
Courtesy of Bill Ranniger, Duke's Chowder House executive chef
(Makes about a quart of chowder)

Ingredients:

• 2 cups organic baby red potatoes, small to medium dice
• 4 strips bacon (nitrite free), medium dice
• 1/2 cup butter
• 2 cups diced celery
• 2 cups diced onion
• 1 tablespoon fresh garlic, chopped
• 3/4 cup flour
• 1 1/2 cups clam juice
• 2 tablespoons clam base*
• 1/2 teaspoon fresh basil, small dice
• 1 teaspoon fresh thyme, stems removed, small dice
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, small dice
• I tablespoon fresh dill, stems removed, small dice
• l 1/2 cups milk
• 2 1/2 cups heavy cream, unsweetened
• 1 pound IQF (individually quick frozen) surf clams (suggested product: Sea Watch brand, available at amazon.com) or 3x 6.5oz canned minced clams and use juice in the clam mixture)

Directions:
Blanch potatoes in boiling water until lender. Cool and reserve.
Cook bacon in a large, heavy-bottomed saucepan until it begins to crisp.
Add butter, onions, garlic and celery. Saute until tender.
Add flour, lower heat and cook for 7 minutes at 165°F / 74°C degrees to make a roux.
Mix and dissolve clam base with clam juice in a separate bowl.
Add clam mixture to the original pot.
Add dairy products and herbs.
Heat until almost boiling (185°F / 85°C), blending with a wire whip.
Add blanched potatoes and clams.
Simmer for two to three minutes.
Serve immediately hot, or for a more developed flavour, refrigerate right away for 24 hours, then re-heat and serve.

*See Clam Base Recipe below. (Duke's suggested product: Custom Culinary Gold Label Clam base, available at amazon.com)

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Clam Base

Ingredients:

• 1 can (6.5 ounce size) clams
• 1 tablespoon salt (maybe less)
• 2 tablespoons lemon juice

Directions:
To make homemade clam base, simply puree the contents of a can of clams with salt and lemon juice. Makes 1 Cup.
Use this for the 'clam base' called for in the recipe you're using.[/color]

Sometimes you just don’t have the time for it all so a quick and easy recipe is nice to have.

Easy Clam Chowder

INGREDIENTS:

• 4 slices bacon, diced
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 onion, diced
• 1/2 teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1 cup vegetable stock
• 2 (6.5-ounce) cans chopped clams, juices reserved
• 1 bay leaf
• 2 russet potatoes, peeled and diced
• 1 cup half and half*
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

- Heat a large stockpot or Dutch oven over medium high heat.
- Add bacon and cook until brown and crispy, about 6-8 minutes.
- Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat; set aside.
- Melt butter in the stockpot. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
- Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.*
- Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
- Serve immediately, garnished with bacon and parsley, if desired.

I went to a Duke's Seafood restaurant recently and along with the changed name, I believe they have changed the chefs and recipes now. Still good, and still run by the original guy, but seemed salty.