Recipe: Clam or Seafood Chowder

shell fish mushrooms and carrots in a stew

Makes 8, 1 cup Servings

Clam ChowderIngredients

  • 1 bulb fennel, cleaned and trimmed
  • 1 leek, cleaned well
  • 1 yellow onion
  • 2 medium-size carrots, peeled 
  • 3 celery sticks
  • 1 Tbsp olive oil
  • ¼ cup European style unsalted butter
  • ¼ cup all-purpose flour
  • ¼ cup white wine
  • 1 cup lobster or fish stock
  • 4 cups milk
  • 1 cup Yukon gold potatoes, cut into ½ inch cubes
  • 1 lb clams, drained, or combination of other seafood

Method

  1. Cut fennel, leek, onion, carrots, and celery into ½-inch pieces.
  2. Place olive oil in a large pot; heat over medium heat until oil releases aroma. Stir in vegetables; reduce heat to low and cook until vegetables become slightly translucent.
  3. Add butter and stir until melted. Add flour slowly and stir to combine until there are no lumps.
  4. Add wine, stock, and milk slowly, stirring continuously to avoid forming lumps.
  5. Add potatoes and bring to simmer.
  6. Add clams or other seafood when potatoes are tender. Season with salt and pepper to taste and serve immediately.

At Coho Restaurant, we use a similar base to make a variety of seafood chowders with halibut, salmon, scallops, and clams.

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