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Memorial Day 2005

Olives New York
The W Hotel
Union Square
201 Park Avenue South
New York, NY 10003
212-353-8345

Olives 5-Clam “Chowda”
Chefs Todd English and Victor LaPlaca of Olives – New York, NY
Adapted by StarChefs.com

Yield: 10-15 Servings

Ingredients:

    Shucked clams:
  • 10 razor clams
  • 12 Manilla clams
  • 12 littleneck clams
  • 12 steamers
  • 1 bottle white wine
  • 2 quarts chicken stock
  • 1 head garlic
  • bunch fresh thyme
    Chowder base:
  • 2 dozen large Quahog clams
  • 2 quarts heavy cream
  • 1 quart half and half
  • 1 quart chicken stock
  • pound slab bacon, cut into large dice
  • 2 large carrots, roughly chopped
  • 2 large white onions, roughly chopped
  • 3 large leeks, whites and light green parts only, roughly chopped
  • 1 bunch celery, roughly chopped
  • bunch fresh thyme
  • 2 heads garlic
  • Reserved clam broth (from shucked clams)
    Red bliss mash:
  • 8 red bliss potatoes
  • 2 cups heavy cream, warmed
  • 1 Tablespoon unsalted butter, melted
  • Salt and pepper to taste
    Garnish:
  • 1 small onion, medium dice
  • 1 small carrot, medium dice
  • 1 small leek, green and white parts only, halved and thinly sliced
  • 1 celery rib, medium dice
  • 8 Tablespoons butter
  • cup bacon lardons

Method:
For shucked clams:
Wash and scrub all clams, put all ingredients in large rondeau, cover and cook until all clams are open. Strain, reserving strained broth for chowder base.
Shuck meat from shells (save razor clam shells for garnish).

For chowder base:
Wash and scrub Quahog clams.

Place all ingredients in a large pot. Bring to a simmer; once all clams have fully opened, simmer for an additional 20 minutes.

Strain liquid through a chinois. Reserve liquid, and discard all solids.

For red bliss mash:
Cook potatoes in salted water. Drain and mash with a fork along with warmed cream and melted butter. Season to taste with salt and pepper.

For garnish:
Sauté each vegetable separately in butter. Render bacon lardons in a sauté pan. Reserve garnishes for final plating.

To assemble and serve:
Place a dollop of red bliss mash in the center of each soup bowl. Ladle chowder base around the mash. Garnish with sautéed vegetables and bacon lardoons. Sprinkle clams all around the bowl. Set a razor clam shell on top as the final garnish.

Wine Pairing:
Trinchero Family Selection Sauvignon Blanc 2003
Trinchero Family Selection Merlot 2002

 

 

 

hotlinks_general_narrow
  • Star Chef Todd English of Olives
  • Grill Tips
  • Forum: Favorite Dishes at Olives

  •    Published: May 2005

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