new england 'clam chowder'
Recipe by Michael Ruggiero, Executive Chef at GlenArbor Golf Club, Bedford, New York, USA.
Image by Diana DeLucia.
Yield - 4 portions
In a cast iron pan, render the bacon until crispy. Remove crisp bacon from fat and reserve until ready for plate-up
In a sauce pot sweat the celery, garlic, shallot, and green pepper until soft.
When soft add the clam juice and bring to a boil.
Reduce by ¼ and thicken with the slurry or roux.
Add the heavy cream, Worcestershire sauce, Tabasco, Old Bay, thyme and salt and pepper and stir well.
Place the clams in the seasoned flour and coat thoroughly.
Place each clam one by one in a deep fat fryer for approximately 1 minute or till golden brown.
Dry in a fryer basket for 90 seconds before removing.
Garnish the soup with the diced red peppers, parsley, chives, crisp bacon bits and diced fingerling potato.
Place the fried clams gently in the center.
Malvasia which is a white Italian wine from the Collio DOC in the Northeast region of Friuli Venezia Giulia.
The freshness and charming acidity of this wine will dance in your palate between the creamy and marine flavors of the New England "Clam Chowder". There is a slight hint of sweetness and white fruits followed by white flower aromas that make this wine very enjoyable and pleasant.
Wine Director / Sommerlier
GlenArbor Golf Club
GlenArbor Golf Club, Larchmont, New York, USA. Image courtesy GlenArbor.
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