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  • Arthur Adam Housley

Clam Chowder

So this is a staple in the winter in the San Francisco Bay Area. It's also a staple year around in the city and also of course thousands of miles away across the country on Cape Cod. I have spent time...obviously...in both places and I wanted to make my own version from scratch. As you know I try to cook everything in one hour. From start to finish. This time it worked and it turned out to be one of Tamera's favorite meals! I also paired it with homemade sourdough from my buddy Josh.


So...here we go!

INGREDIENTS

2 tablespoons of avocado oil in the pan

3 cloves minced garlic

1 yellow onion diced

2 stalks of celery chopped

1 fennel bulb finely diced

1 leek finely sliced

4 slices bacon diced...though I used Canadian Bacon at it was exceptional

1 Shallot chopped 1 tablespoon of dried thyme 3 tablespoons all-purpose flour 3 cups chicken stock 5 (6.5-ounce) cans chopped clams (use juice and all!) 1 bay leaf 4 russet potatoes peeled and diced 1 cup half and half

2 cups of milk

1 bottle of clam juice

1 1/2 lbs of fresh clams in the shell


kinders spices...use to your tasting.

garlic salt, buttery steakhouse, the blend, seafood 2 tablespoons chopped fresh parsley leaves for garnish



Instructions

  • In a large stockpot, heat the oil over medium heat and then add the onion, shallot, fennel, leek and celery to the pan. Sauté until the vegetables for about 5 minutes...make sure they don't brown, just soften.

  • Then add the potatoes, and the chicken stock and the bacon and garlic.

  • About two minutes later add the clam juice and the milk and cream. Then pour in all the clams and juice from the cans of clams.

  • Stir occasionally until the potatoes soften...usually about 10 minutes or so. Also gradually use the Kinders Spices along the way. Taste every few minutes before adding more.

  • Take about two ladles of juice from the pot and put into a bowl and then add the flour and whisk together....once blended together....stir back into the pot.

  • Bring to boil for 4 minutes and stir occasionally. Then reduce heat and add washed clams in the shell.

  • cook until clams open and then...it's ready!

  • Ladle the clam chowder into bowls and garnish with the parsley and you can also use chives if you have them....serve with sourdough bread!


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