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Recipe: Clam Chowder with
Honey Smoked Salmon |
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Yield: 12
portions
Ingredients:
Salt Pork Fat:
2 lbs Salt Pork (rendered)
4 oz Garlic
4 oz Onions
4 oz Celery
1 cup Water
Clam Veloute
(white sauce):
1 gal Clams (Minced)
1 qt Clam Juice
2 cups Vermouth
pinch Salt
1 lb each of Celery, Onion, Bacon,
Leek (diced)
2 lbs Potatoes (diced)
Clam Chowder:
1 lb Honey Smoked
Salmon
2 qts Fresh Cream
pinch Cayenne Pepper
pinch White Pepper
pinch Salt
1 lb Butter
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Method:
Chowder needs time and tender care and is made in
three steps;
1.
Seasoned Salt Pork Fat
Mix 2 lbs of rendered
salt pork with garlic, onions, celery and water and bring
to boil, simmer for 1 -2 hours.
Make sure fat does not stick to the bottom of pan,
and does not
get any color. Strain and keep in air
tight jar.
2. Clam Veloute (white sauce)
Cook fresh minced clams for 3-4 hours in
clam juice,
vermouth and
little salt, once tender, strain and keep
separate.
Make a roux with 1 cup of Fat and 1 lb of Bread
flour, add Clam stock and and cook for 1 hour. Strain,
make sure Veloute is very smooth.
Sauté 1 lb each of Celery, Onions, Bacon, Leek in
little fat, add to
Veloute.
Cook 2 lb of diced Potatoes al dente. Bring to
simmer and
cool over night.
3. Clam Chowder
Mix 2 qts of Veloute with 2 qts of Fresh Cream, bring
to boil, season
with
Salt, Cayenne Pepper and White
Pepper, add 1 lb of Butter and
serve immediately.
Do not re-heat!
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