Clam Chowder Recipe

Clam Chowder
Recipe provided by Wolfgang Puck

• Level: Intermediate
• Serves: Approximately 6
• Total Time: 4 hours 40 minutes
• Preparation Time: 40 minutes
• Resting Time: 2 hours 30 minutes
• Cooking Time: 1 hour 30 minutes

• 3 sprigs fresh thyme, plus an extra sprig
• 3 sprigs fresh parsley
• 2 garlic cloves
• 15 to 20 whole black peppercorns
• 2 cups white wine
• 1 cup water
• 1 1/2 pounds littleneck clams, cleaned
• 2 tablespoons olive oil, plus extra if necessary
• 2 ounces smoked bacon, chopped
• 1 small onion or half of a large onion, diced
• 2 garlic cloves, minced
• 2 inner stalks celery, diced
• 1 small carrot, diced
• 4 tablespoons all-purpose flour
• 1 russet potato, peeled and diced
• 1 cup milk
• Juice of 1 lemon
• A pinch of cayenne pepper
• 1/3 cup heavy cream
• Salt and freshly ground black pepper to taste
• Croutons (recipe below), for garnish
• Fresh thyme sprigs for garnish (optional)

Croutons:

• 1 loaf sourdough bread, crusts removed and cubed
• Garlic and Chili Oil (recipe below)
• 1/4 cup fresh parsley, finely chopped
• Salt and freshly ground black pepper

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

Special equipment:

• Cheesecloth
• Kitchen twine

1. Prepare a fragrant bouquet garni: Bundle 3 sprigs fresh thyme, parsley, garlic cloves, and peppercorns in cheesecloth, securing with twine. In a large saucepan, simmer white wine, water, and the bouquet garni. Add clams, cover, and cook until they open. Strain, reserving both broth and clams for a flavor-packed chowder ahead.
2. Return saucepan to medium-high heat with olive oil. Crisp the bacon, then saut diced onion for 1 minute. Add minced garlic for 30 seconds, followed by celery and carrot until tender. Whisk in flour for a silky roux (add oil if neededkeep it pale!). Toss in the extra thyme sprig for aromatic depth.
3. Pour in reserved broth; simmer 30 minutes until veggies soften. Stir in potato, milk, lemon juice, and cayennecook until potatoes are fork-tender. Roughly chop shelled clams, add back with cream, season boldly, and heat just until warmed. This creamy, briny elixir awaits!
4. Ladle into bowls, crown with golden croutons and fresh thyme. Dive in hotpure coastal bliss from Wolfgang Puck!

Croutons Preparation:

1. Preheat oven to 400F (200C). Toss bread cubes with garlic-chili oil, parsley, salt, and pepper. Spread on a baking sheet; bake 10 minutes until irresistibly golden and crunchy. Perfect chowder topper!

Chili and Garlic Oil Preparation:

1. Simmer garlic cloves in olive oil gently until lightly browned (10-15 minuteswatch closely to avoid bitterness). Cool, stir in red pepper flakes, and infuse 2+ hours. Refrigerate up to 2 weeks for endless recipe magic.