Clam Chowder

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Medium Onion , diced

6 g

Garlic Paste

120 g

Butter

40 g

All-Purpose Flour

4 g

Dried Thyme

960 mL

Clam Juice

to taste

Kosher Salt

to taste

Cayenne Pepper

480 mL

Pinot Grigio

2

Large Potatoes , peeled, diced

455 g

Chopped Clams

905 g

Fresh Clams

480 mL

Heavy Cream

Cooking Instructions

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Step 1

Sauté Onion (1) and Garlic Paste (6 g) in Butter (120 g) .

Step 2

Add All-Purpose Flour (40 g) and Dried Thyme (4 g) , sauté until “blond”.

Step 3

Add Clam Juice (960 mL) , Kosher Salt (to taste) and Cayenne Pepper (to taste) .

Step 4

Add Pinot Grigio (480 mL) . Whisk until the soup comes to a simmer. Simmer on medium-low heat for 5 minutes, stirring occasionally.

Step 5

Add Potatoes (2) . Simmer until potatoes are soft but not mushy.

Step 6

Add Chopped Clams (455 g) with its juices.

Step 7

Add Fresh Clams (905 g) . Bring to a simmer, then remove from heat as soon as clams start to open.

Step 8

Add Heavy Cream (480 mL) . Check and adjust seasonings to taste.

Step 9

Serve and enjoy!