Hog Island Chowder. Two parts to method

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Name: Hog Island Manila Clam Chowder
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Seafood
Ingredients: 1/2 lb high quality bacon sliced; 1/2 small stalk celery thinly sliced; 2 large leek, white part only thinly sliced on the diagonal; 1 large Carrot peeled and thinly sliced; 3 sprigs Fresh Thyme; 2 Tbsp Butter; 8 - 10 medium - size Yukon gold potatoes peeled and cut into bite - size cubes; 6 lb small, raw Hog Island Manila clams in shell, rinsed; 1 quart Heavy cream; Salt and pepper; Parsley for garnish

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INGREDIENTS

1/2 lb high quality bacon ; sliced
1/2 small stalk celery ; thinly sliced
2 large leek, white part only ; thinly sliced on the diagonal
1 large Carrot ; peeled and thinly sliced
3 sprigs Fresh Thyme
2 Tbsp Butter
8 - 10 medium - size Yukon gold potatoes ; peeled and cut into bite - size cubes
6 lb small, raw Hog Island Manila clams ; in shell, rinsed
1 quart Heavy cream
Salt and pepper
Parsley for garnish

Servings

INSTRUCTIONS

Chowder

First, place clams in a colander in the kitchen sink and rinse thoroughly under running water. Pick through and discard clams with broken or open shells. Allow clams to drain in the sink while you prepare your stock. In a large stock pot bring about 5 - 6 cups of water to a boil (no salt) and cook the potatoes until al dente, or just before fork-tender. While the potatoes are boiling, in a second heav - bottom pot, melt the butter with the thyme. Render the bacon in the butter and thyme (over low heat, careful not to burn); once bacon is rendered add leeks and celery, cook until vegetables are translucent. Add carrots and cook until bendable without breaking. Add the potatoes and 4 cups of potato water, set aside. The base can be made (up to one day) ahead and kept chilled.

Clams

Portion your clams out per single, or double serving (~3/4 lb per serving). Working in batches, place the serving(s) of clams in a heavy bottomed sauté pan over medium heat. Ladle one cup of the chowder base on top and cover the pan, simmer for about 5 minutes, or until the majority of the clams open. Skim through and pick out any clams that have not opened. (Don't skip this step - unopened clams may spoil the chowder). Add in 1/2 - cup cream per serving and bring the chowder to a simmer (1-2 minutes). If it is too thick, add in more of the potato water. When the chowder is bubbling in the middle, it is ready to serve. Pour individual servings into warm soup bowls. Garnish with cracked pepper and chopped parsley and serve with warm crusty french bread to soak up the broth. Place extra empty bowls on the table for discarding clamshells. Enjoy!

NOTES

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Hog Island Manila Clam Chowder

1/2 lb high quality bacon sliced
1/2 small stalk celery thinly sliced
2  large leek, white part only thinly sliced on the diagonal
1  large Carrot peeled and thinly sliced
3 sprigs Fresh Thyme 
2 Tbsp Butter 
8 - 10 medium - size Yukon gold potatoes peeled and cut into bite - size cubes
6 lb small, raw Hog Island Manila clams in shell, rinsed
1 quart Heavy cream 
  Salt and pepper 
  Parsley for garnish

Chowder
First, place clams in a colander in the kitchen sink and rinse thoroughly under running water. Pick through and discard clams with broken or open shells. Allow clams to drain in the sink while you prepare your stock. In a large stock pot bring about 5 - 6 cups of water to a boil (no salt) and cook the potatoes until al dente, or just before fork-tender. While the potatoes are boiling, in a second heav - bottom pot, melt the butter with the thyme. Render the bacon in the butter and thyme (over low heat, careful not to burn); once bacon is rendered add leeks and celery, cook until vegetables are translucent. Add carrots and cook until bendable without breaking. Add the potatoes and 4 cups of potato water, set aside. The base can be made (up to one day) ahead and kept chilled. 
Clams
Portion your clams out per single, or double serving      (~3/4 lb per serving). Working in batches, place the serving(s) of clams in a heavy bottomed sauté pan over medium heat. Ladle one cup of the chowder base on top and cover the pan, simmer for about 5 minutes, or until the majority of the clams open. Skim through and pick out any clams that have not opened. (Don't skip this step - unopened clams may spoil the chowder). Add in 1/2 - cup cream per serving and bring the chowder to a simmer (1-2 minutes). If it is too thick, add in more of the potato water. When the chowder is bubbling in the middle, it is ready to serve. Pour individual servings into warm soup bowls. Garnish with cracked pepper and chopped parsley and serve with warm crusty french bread to soak up the broth. Place extra empty bowls on the table for discarding clamshells. Enjoy!

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Nutrition

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Serving Size: 1 Serving (443g)
Recipe Makes: 8 Servings

Calories: 235
Calories from Fat: 224 (95%)

Amt Per Serving		% DV

	Total Fat 24.9g	33 %
	Saturated Fat 15.5g	78 %
	Monounsaturated Fat 7.1g
	Polyunsanturated Fat 0.9g
Cholesterol 89.1mg		27 %
Sodium 60mg		2 %
Potassium 84.9mg		2 %
Total Carbohydrate 2.7g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 2.3g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 235

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