Steve's New England Clam Chowder

Submitted by Chef stevemib

"All my recipes are gourmet and require the freshest of ingredients. Usually seasonal. I developed this recipe through trial and error over 25 yrs. The season is coming up for this recipe. Enjoy."

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 6 ears of new england butter corn (fresh yellow corn at market)
• 5 lbs clams (live new england steamers)
• 6 russet baking potatoes
• 1 vidalia onion (or maui onion)
• 1 cup Chardonnay wine (white wine)
• 1⁄2 cup land-o-lakes unsalted butter
• 6 tablespoons all-purpose flour
• 1 (8 g) packet active dry yeast
• 1 pint heavy cream
• 1 pint milk

directions

1. Place steamers in sink and fill with cold water. Rinse. Drain. Repeat. Fill with cold water and pour yeast in and let sit 20 minutes.
2. Bring separate pot of water to boil. Just enough to cover corn and place shucked corn in water.
3. Boil for 15 minutes and remove corn reserving the water.
4. Keep water boiling and place peeled and cubed potatoes inches Make sure water covers potatoes. Add if needed. Boil for 15 minutes.
5. Remove potatoes and set aside reserving the water.
6. Using the same boiling water add steamers.Add the chardonnay to pot and boil until the clams open.
7. Remove clams reserving the liquid.
8. Strain the broth through cheese cloth to remove sand or just let sand settle and pour off broth into bowl.
9. Cut corn off the cob.
10. Remove clams from shell and clean off necks.
11. Dice the necks leaving the bellys whole.
12. In large pot melt stick of butter over low heat.
13. Add flour and whisk. When it turns to paste slowly add milk while whisking.
14. Add cream while whisking.
15. Add chopped onion and cook for 5 minutes.
16. Add reserved broth slowly while whisking until desired thickness. You don't have to add all the broth. You want a creamy consistency.
17. Simmer on lowest possible heat for 10-15 minutes while stirring to not stick.
18. Add corn, clams and potatoes and simmer 10 minutes. Enjoy!