Clam Chowder
2 Tbsp. butter
1 onion, sliced
¼ lb. bacon, diced
Clam Bowl
1 tsp. crushed red pepper flakes
1 Tbsp. thyme
2 lbs. razor clams
2 lbs. littleneck clams
2 lbs. mahogany clams
2 cups white wine
Vegetable Bowl
1 onion, chopped
2 leeks, white and light green parts chopped
2 stalks celery, chopped
Salt and pepper
Potato Bowl
2 lbs. Yukon Gold potatoes, diced
1 cup whole milk
1 cup heavy cream
2 cloves garlic, crushed
1 Tbsp. thyme
Annie
Wade
caddo lake
fishing
The Clams. Melt the butter in a large pot over medium heat. Add the sliced onion and cook until tender. Increase the heat to high and add the Clam Bowl. Cover and steam until the clams open (about 4 minutes). Remove the razor clams to a bowl and set aside. Strain and reserve the poaching liquid. Remove the clams from their shells and chop.
The Potatoes. Bring the contents of the Potato Bowl thyme to a boil. Lower heat and simmer until the potatoes are tender and the liquid is thick and creamy (about 20 minutes). Remove and reserve about half the potatoes. Use a food processor and puree the remaining liquid and potatoes until smooth. Combine the pureed potatoes with the reserved diced potatoes.
The Chowder. Cook the bacon over low heat in a large stockpot until crisp. Add the contents of the Vegetable Bowl to the hot grease and bacon and cook, stirring frequently, until the vegetables are tender (about 15 minutes). Stir in the reserved clam meat and the potatoes. Add enough of the poaching liquid to get the consistency you want (this is the magic ingredient!). Salt to taste.
Our comments: Don’t even think about making this without fresh clams in the shell. Throw some fresh oysters into the hot chowder and serve when the edges just start to wrinkle.