Recipe by Ernani
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.....
Top Review by Catnip46
I cut this recipe in half. It was good but there was just something missing. The bay leaf was interesting, I love the taste of bay leafs. The wine of course is a must. I think perhaps some crumbled bacon and more cream and less clam broth would be better for me. Glad I tried it though and hope more people will give it a try. Made for Pick a Chef.
- 44.37 ml butter
- 3 medium carrots, peeled and diced
- 1 medium onion, peeled and diced
- 3 celery ribs, diced
- 3-4 crushed peppercorns
- 946.36 ml white wine
- 946.36 ml fish stock (see note)
- 1 bay leaf
- 907.18 g whole fresh clams (the hotel uses topneck clam, see note)
- 192.26 ml butter, divided
- 5 celery ribs, diced
- 1 onion, peeled and diced
- 1 large idaho potato, cubed
- 1892.0 ml clam broth
- 1 garlic clove, chopped
- 0.25 ml thyme
- 1 bay leaf
- ground black pepper
- 118.29 ml all-purpose flour
- 473.18 ml heavy cream (40%)
Directions See How It's Made
- 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.