Clam Chowder Wolfgang Puck Ii Recipes

MY BEST CLAM CHOWDER

Steps:

• Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
• Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
• Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

CLAM CHOWDER

Steps:

• Make a bouquet garni by placing the 3 sprigs thyme, parsley, garlic cloves, and peppercorns in cheesecloth and tying with kitchen twine. Add wine, water, and bouquet garni to a large saucepan and bring to a simmer. Add the clams, cover with a lid, and cook until clams open. Strain the clams into a bowl, reserving both the juice and clams.
• Return the pan to the heat, add olive oil, and heat over medium-high heat. Add bacon and cook until crispy. Add onion and cook for 1 minute. Add garlic and cook for 30 seconds. Add celery and carrot and cook until tender. Sprinkle flour into pan, stir to make a roux, and cook until flour is incorporated; do not let roux brown. Add more oil if mixture seems dry.
• Add 1 more fresh thyme sprig, and return the strained clam cooking liquid to the pan and bring to a simmer for 30 minutes, or until vegetables are tender. Add potato, milk, lemon juice, and cayenne and simmer until potato is tender. Meanwhile, remove clams from their shells and roughly chop clams. When potato is tender, add clams back into the pan, add cream, and season with salt and pepper, to taste. Stir to combine, and as soon as clams are heated through, remove from the heat.
• Ladle soup into serving bowls. Garnish each with croutons and a sprig of fresh thyme. Serve immediately.
• Preheat oven to 400 degrees F.
• Place bread cubes in a large bowl. Drizzle with garlic and chili oil and sprinkle with parsley. Season with salt and pepper, to taste, and toss well. Pour onto a sheet pan in 1 even layer and bake until crispy and golden brown, about 10 minutes. Serve on top of chowder.
• In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.)
• Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks.

NEW ENGLAND CLAM CHOWDER

Steps:

• In a large pot, over medium heat, add the butter and the oil. Once the butter is melted add the onions and garlic and cook for 3 to 4 minutes until slightly tender. Mix in the flour and cook until the flour is a very pale golden color, about 2 to 3 minutes. Add the potatoes and thyme. Stir in the milk and the juice from the canned clams. Reduce the heat and simmer until the potatoes are cooked through, about 10 minutes.
• Remove 2 cups of the chowder and puree in a blender* until smooth. Add pureed chowder, clams and corn to the pot. Season with salt and pepper, to taste, and let simmer for another 5 minutes. Transfer to individual soup bowls or a large soup bowl and serve.
• When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CORN CHOWDER WITH JALAPENO CREAM

Steps:

• In a large saucepan, bring the chicken stock and white wine to a boil with the garlic and thyme. Add the clams, bring back to a boil, cover, and steam until the clams are just opened, 3 to 4 minutes. Strain the liquid into a bowl and discard any unopened clams. Remove the clams from their shells and set aside.
• In a 3-quart saucepan, melt the butter. Saute the onion, leek, carrot, and celery over moderate heat, until al dente, about 10minutes. Pour in the clam liquid and bring to a boil. Add the corncobs and the corn kernels, reserving 1 cup of kernels for garnish. Simmer for 30 minutes.
• Remove the cobs and strain the soup into a clean saucepan. Transfer the strained vegetables to a blender or food processor, pour in the cream, and process until pureed, still retaining a little texture. Stir back into the soup and season lightly with salt and pepper. Bring the soup to a boil, add the reserved clams, and simmer for 1 minute. Season to taste with salt, pepper, and lemon juice.
• While the soup is cooking, prepare the jalapeno cream. In a small bowl, combine all the ingredients, seasoning to taste with salt, pepper, and lemon juice.
• Ladle the soup into heated bowls, making sure that there are clams in each bowl. Spoon a little of the jalapeno cream in the center, passing the remaining cream in a small bowl. Garnish with the reserved 1 cop corn kernels and serve immediately.

NEW ENGLAND CLAM CHOWDER

Steps:

• Drain the clam juice from the minced clams and combine with enough bottled juice to equal 3 cups of liquid.
• Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.
• Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.
• Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency. Add the bay leaf and fresh thyme.
• Add the potatoes and simmer until tender, about 15 minutes.
• Meanwhile, place the clams and cream in saucepan and simmer together until the clams are cooked, about 5-8 minutes.
• When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes.
• Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve in bowls with the crackers on the side.

NEW ENGLAND CLAM CHOWDER II

Steps:

• In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.
• In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.
• Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
• Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)

CLAM CHOWDER WOLFGANG PUCK II

Steps:

• Ladle soup into serving bowls. Garnish each with croutons and a sprig of fresh thyme. Serve immediately. Croutons: 1 loaf sourdough bread, crusts removed, cubed Garlic and Chili Oil, recipe follows 1/4 cup minced fresh parsley leaves Salt and freshly ground pepper Preheat oven to 400 degrees F. Place bread cubes in a large bowl. Drizzle with garlic and chili oil and sprinkle with parsley. Season with salt and pepper, to taste, and toss well. Pour onto a sheet pan in 1 even layer and bake until crispy and golden brown, about 10 minutes. Serve on top of chowder. Chili and Garlic Oil: 1 whole head garlic (about 2 1/2 ounces, cloves separated and peeled) 2 cups extra-virgin olive oil 1 tablespoon red pepper flakes In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.) Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks.