cateory: courses
Big Island Clam Chowder
Reviews: 198
Ingredients:
- 1 pt coconut milk
- One 15-oz can cream of coconut
- 2 shallots, diced small
- 3 lemon leaves
- 1/3 cup Chinese chili sauce
- 1 qt Seafood Brodo
- SOUP
- 1 Tbsp olive oil
- 3 slices smoked bacon, chopped small
- 1/3 cup celery, small dice
- 1 garlic clove, sliced thin
- 1/3 cup onion, small dice
- 1 tsp lemongrass, finely minced
- 2 oz all-purpose flour
- 3 cups high-quality clam broth
- 2 cups Idaho potatoes, diced small
- 1 cup heavy cream
- 6 drops Tabasco Sauce
- 1 oz anise honey
- 1 Tbsp finely chopped thyme
- To taste, salt
- To taste, freshly ground black pepper
- ASSEMBLY
- 24 Manilla clams
- 6 oz butter, unsalted
- 12 leaves sage, fried
- 1/3 cup toasted coconut
- Zest of 1 lemon
- POACHING LIQUID
How to make
Big Island Clam Chowder
Big Island Clam Chowder
- POACHING LIQUID
- In a 4-qt saucepan, combine the coconut milk, cream of coconut, shallots, lemon leaves, chili sauce, and Seafood Brodo. Bring to a simmer over medium heat and allow to simmer for 5 minutes to combine flavors. Turn off heat; leave the pan on the stove.
- SOUP
- Place the oil and bacon in a heavybottomed saucepot. Cover the pot and set over low heat. Render the bacon until it begins to crisp, stirring occasionally. Add the celery, garlic, and onions. Cover and sweat over low heat until the vegetables are translucent.
- Add the lemongrass and cook for 2 additional minutes.
- Add the flour and cook for 3 additional minutes, stirring constantly.
- Add the clam broth and stir until smooth. Bring to a light simmer and continue to cook, stirring occasionally, for 5 minutes.
- Add the potatoes and half of the cream. Simmer gently until the potatoes are just cooked, 7–10 minutes.
- Add the Tabasco, honey, and thyme. Season with salt and pepper to taste.
- ASSEMBLY
- At time of service, bring the poaching liquid to a strong simmer. Add the clams and cook gently until they open.
- Remove the clams from their shells and place in a small amount of the warm broth for service.
- Heat 4 soup bowls. Finish the chowder with cold diced butter and divide among the bowls.
- Spoon 2 Tbsp poaching liquid along with 6 clams into each soup bowl. Garnish with 3 fried sage leaves, toasted coconut, and lemon zest.
Comments for
Big Island Clam Chowder
Big Island Clam Chowder
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