Drake Hotel New England Clam Chowder
- 3 tablespoons butter
- 3 medium carrots, peeled and diced
- 1/2 medium onion, peeled and diced
- 3 ribs celery, diced
- 3 to 4 crushed peppercorns
- 4 cups white wine
- 4 cups fish stock (see note)
- 1 bay leaf
- 2 pounds whole fresh clams (the hotel uses topneck clams)*
- 13 tablespoons butter, divided
- 5 ribs celery, diced
- 1 onion, peeled and diced
- 1 large Idaho potato, cubed
- 2 quarts clam stock
- 1 clove garlic, chopped
- 1 pinch thyme
- 1/2 bay leaf
- Ground black pepper
- 1/2 cup all-purpose flour
- 2 cups heavy (40%) cream
- Clam 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.
- 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
- Remove from heat. Stir in cream.
Yield: 12 to 16 servings.
* The Drake Hotel makes its own fish stock. Chef Bruhns recommends using
the bones of red snapper or turbot; you can follow any cookbook recipe to make the
stock, Bruhns says.
Source: Christian Bruhns, sous-chef - Cape Cod Room at The Drake Hotel, Chicago,
Illinois - St. Louis Post-Dispatch - 7/17/00
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