Country’s Clam Chowder

Recipe by: Chef Evan Castro

 

This fall favorite was featured on “Cooking with Country” Part 6 on November 8, 2020. We loved cooking along with everyone who joined us on Zoom. We appreciate everyone for the support! If you missed it here is the recipe with step-by-step instructions to recreate the dish. Don’t forget to pair it with our 2018 Estate Chardonnay

This week’s pairing is Clam Chowder with our 2018 Estate Chardonnay!

This fall soup is a simple, comforting, and warming meal that is perfect during the colder months! With this dish, you want a full-bodied white that can match the volume and richness of the cream-based broth. We chose our 2018 Chardonnay since the rich flavors of toasted oak in the wine complement the creamy chowder so well.

Clam Chowder & Arugula Salad Ingredient List:

  • 4 ounces of pancetta (or bacon)
  • 1 large yellow onion (or 2 small, need 2 cups diced onion)
  • 1 head of celery
  • 2 cloves garlic
  • 2 8oz jars of clam juice
  • 2 cups of milk
  • 2 cups of heavy cream
  • 3 tablespoons of flour
  • 3 tablespoons of butter
  • 1 bay leaf
  • 1 tablespoon of chopped thyme
  • 1 ½ lbs of manila clams, washed
  • 1 ½ cup of Yukon gold potato
  • ¾ cup of dry white wine (Bricoleur Vineyards 2018 Estate Chardonnay is great)
  • ¼ cup of chopped parsley
  • 1 package of arugula, washed
  • 1 shallot
  • 1 lemon
  • ¼ cup of olive oil
  • Salt and pepper to taste

Equipment List:

  • Cutting board
  • Sharp chef knife
  • 1 large pot
  • 1 medium pot
  • 1 small mixing bowl
  • 1 large mixing bowl
  • 1 whisk

Directions:

For the chowder:

4 ounces of  pancetta (or bacon)

2 cups of onion, small dice

1 cup of celery, small dice

2 cloves of garlic, sliced thin

2 8oz. jars of clam juice

2 cups of milk

2 cups of heavy cream

3 tablespoons of flour

3 tablespoons of butter

1 bay leaf

1 tablespoon of chopped thyme

1 ½ lbs of manila clams, washed

1 ½ cup of Yukon gold potato

¾ cup of dry white wine

¼ cup of chopped parsley

Salt to taste

Method:

In a medium pot over medium heat, place 1 tablespoon olive oil and the pancetta. Render until pancetta is crispy and has released its fat. Remove pancetta from pan and reserve. Leave oil/fat in the pan and add the onion, thyme, celery, and garlic. Add a pinch of salt. Cook until onions are translucent and everything is tender. Add butter and flour and cook until it comes together to make a thick paste, called a roux. Stir continuously. Whisk in one jar of the clam juice. The mixture will be very thick.

Whisk in the second jar, whisking continuously as it comes to a simmer. Scrape the bottom to make sure that it isn’t sticking to the bottom of the pot. Add milk and cream and, over low-medium heat, whisking occasionally. Add bay leaf and whisk until the mixture simmers. Remove bay leaf and reserve.

In a small pot over medium heat, place potatoes and enough water to cover. Season with a large pinch of salt. Cook until potatoes are just tender, do not overcook. Strain off the water and reserve the potatoes.

In a large pot, saute the clams in 1 tablespoon olive oil over medium heat. Add wine and cover. Once the clams have opened, add the cream base, pancetta, and potatoes. Bring it to a simmer. Add parsley. Season with salt and pepper.

For the Arugula Salad:

1 package of arugula, washed

1 shallot, minced

Juice of 1 lemon

¼ cup of olive oil

Salt and pepper to taste

Method:

In a small mixing bowl, mix together shallot, lemon, and olive oil. In a large mixing bowl dress the arugula with the lemon dressing. Season with salt and pepper.

Bon Appétit!

ENJOY!