Prep 20 mins
Cook 30 mins
New England Clam Chowder Sauce for Steamed Lobster served on January 20, 2013 as part of the luncheon following the second Obama Inauguration
- 20 littleneck clams, rinsed in cold water
- 1⁄4 cup shallot, minced
- 1 tablespoon garlic, minced
- 1 cup dry white wine
- 2 cups canned clam juice
- 2 cups heavy cream
- 1⁄2 tablespoon canola oil
- 1 cup finely diced carrot
- 1 cup finely diced celery
- 1 cup yukon gold potato, peeled and finely diced
- 1 cup leek, washed well and finely diced
- 1⁄2 cup onion, finely diced
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon cracked black pepper
- 1⁄4 cup fresh tarragon
- Combine shallots, garlic, dry white wine and clam juice in a bowl.
- Place a large heavy-bottomed pot on high heat for 3-4 minutes.
- Carefully place the clams in the bottom of the pot. Pour shallot-wine liquid over the clams quickly and cover with a lid. The clams will begin to open after a few minutes.
- Once the clams are opened, remove the pot from the heat and place clams in a bowl to cool, reserving the shallot liquid.
- Remove clams from shells and roughly chop them to be added to the sauce at the last minute.
- Strain the shallot liquid and place in a clean saucepan on medium heat to reduce by half (roughly 1 quart).
- In a separate sauce pot, sauté the diced vegetables in the canal oil with salt and pepper for 3-4 minutes on medium heat.
- Add the clam liquid and heavy cream to the vegetables and bring to a boil. Reduce heat to simmer and allow sauce to reduce until it reaches your desired consistency and the vegetables are tender. The sauce should coat the back of a wooden spoon.
- Chop the fresh tarragon and add the tarragon and the chopped clams to the sauce and serve immediately.