Deconstructed White Wine
Guacamole in a New Way
Meat and Potatoes
New England Clam Chowder


New England Clam Chowder
Chef Jose Andres of Jaleo – Washington, DC
Adapted by StarChefs

Yield: 4 Servings

Ingredients:New England Clam Chowder On StarChefs

    Potato puree:
  • 1 Idaho potato, peeled
  • ¾ cup heavy cream
  • 2 Tablespoons unsalted butter
  • Salt to taste
    Crispy potato:
  • 1 Idaho potato, peeled
  • 2 cups extra virgin olive oil
  • Salt to taste
    Chive oil:
  • 1 cup chives, roughly chopped
  • 1 cup extra virgin olive oil
  • 1 teaspoon salt
  • 3 quarts water
  • Salt
  • 20 little neck clams
    Clam foam:
  • 1 quart clam juice
  • 7 sheets gelatin, softened
    Onion jam:
  • 1 large onion, finely chopped
  • 1 cup olive oil
  • 1 cup water
  • 2 Tablespoons salt
    Bacon cream:
  • 4 ounces bacon, chopped
  • 8 ounces heavy cream
  • Water, to adjust consistency


For potato puree:
In a small saucepot, boil potato until tender. While potato is boiling, heat cream in separate saucepot and keep warm. When tender, remove potato and place in small bowl. In a small blender, puree potato, cream, butter and salt. Purée until smooth and keep warm.

For crispy potato:
Cut off edges of potato to form square block. Using a mandoline or sharp knife, slice potato into 1/8 inch layers. Cut into small, even-sized cubes. Place in bowl with cold water. In a deep, heavy saucepot, heat olive oil until just below smoking point. Drain potato and pat dry. In small batches, fry potato until slightly browned. Place potatoes on paper towel. Season with salt.

For chive oil:
Heat oil in a medium saucepan until just smoking and remove from heat. Add chives to saucepan and allow to cool for 5 minutes. In a blender, puree oil, chives and salt. Strain through coffee filter.

For clams:
Bring water seasoned with salt to a rapid boil. Working in batches of 5, place clams in water and blanch for 15 seconds. Remove and reserve. Working over a small bowl, carefully open clams with small paring knife and remove clam. Reserve any liquid released from clam. Place clams on a sheet pan and reserve. Bloom 1 ½ sheets of gelatin in cold water. Heat ¼ cup of clam juice in a saucepot, add gelatin and stir until melted. Combine with remaining clam juice. Place saucepot over ice bath, stirring occasionally. Chill until gelatin is soft but not firmly set. Coat clams with gelatin and keep refrigerated until service.

For clam foam:
In a saucepot, heat 1 cup of clam juice. Add remaining gelatin and heat until melted. Add remaining clam juice and chill until set. Beat mixture with a whisk and juice into a whip bottle, such as iSi® whip charged with 1 cartridge. Keep cool until service.

For onion jam:
Combine onion, olive oil, water and salt in a heavy pot. Simmer until onions are very tender. Remove onions and set oil aside to reserve. Purée onions until smooth. Season with salt. Simmer onion oil until all natural juices of onion are cooked down. Strain oil and add onion caramel to puree. Whip together until well blended.

For bacon cream:
In a cold sauté pan, cook bacon until golden brown. Add cream and cook together. Remove from heat and purée until a smooth, yogurt-like consistency is achieved. If too thick, add water to purée.

To serve:
In a small bowl, spread warm potato puree on bottom. Place two small dollops of onion puree on top of potato puree. Drizzle bacon purée, chive oil and onion oil all around. Randomly place 5 clams per dish on top. Squeeze 3 “clouds” of clam foam on top of plate, trying to fill in any empty spaces. Sprinkle crispy potato on top of foam. Serve immediately.