01.16.19

CLAM CHOWDER

clam chowder | designlovefest

we’re over half way through cooking school (more on that later!) and we wanted to share another favorite we learned in class, clam chowder!! this was definitely one of those dishes i hadn’t thought about making from scratch as it seemed too hard and then i was totally surprised to find that it is both manageable and so insanely delicious to make. rain or snow, this is the perfect thing for dinner!

clam chowder | designlovefest

we had never cooked with clams before this dish and i imagined them to be challenging but they really aren’t, you just wash them, keep them on ice (over a sieve so they aren’t sitting in water!) and then throw them in the dish. you know they are cooked when they open up. if any of them don’t open, throw them away! it means they aren’t fresh.

clam chowder
serves: 2-4 (depending on hunger!) 

• 2 cups clam juice (most grocery stories carry!)
• 1 cup white wine
• 1 bay leaf, 2 sprigs of thyme and 5 peppercorns
• 1 lb fresh clams (rinsed and set on ice!)
• 1/4 cup chopped bacon
• 1 medium white onion finely diced
• 1 large russet potato
• 1 cup heavy cream
• salt and pepper to taste

clam chowder | designlovefest

first / chop your potatoes! we’re all about using every scrape of food you can so fo these potatoes we cut off the edges to give us clean lines for chopping (and to avoid having to peel) but save the leftover pieces and dice them up to make a breakfast hash. cube your potatoes and set aside.

clam chowder | designlovefest

2nd / we’re going to make this all in one pot! first, render your chopped bacon which means put it in a dry pan starting on medium heat and let it cook in its own fat. once it’s brown’d, added onion and a pinch of salt. you want to sweat your onion, so cook until it’s translucent. the salt is important as that draws the liquid out of the onion. next you’re going to deglaze your pan by adding white wine. this process should pull up all the little cooked bits on the bottom of the pan. deglazing is fun! you get a little sizzle and steam and everything starts coming together! add a bay leaf (we used fresh by dry is great too) and some fresh thyme and a few peppercorns and cook until the liquid is reduced by half. this process will kill off the alcohol.

clam chowder | designlovefest

3rd / next add your rinsed clams and cover the pot. these should take around 3-5 minutes depending on the size of your clams. smaller will cook much faster! you’ll know they are done when they pop open so watch carefully. if one doesn’t open and all the rest are, toss that one, just to be safe. an open clam means it’s fresh and ready to eat! remove the cooked clams and set aside.

clam chowder | designlovefest

4th / add the clam juice and the cubed potatoes and bring to a boil and then reduce to a simmer. leave uncovered to reduce by about 25%. once reduced add the cream. if you want it to be a little more creamy, take out a spoonful of the broth and mix with a couple teaspoons of flour. return that mixture to the pan and stir, this will thicken it up! remove from the heat, remove the thyme sprig and bay leaf, stir in a tablespoon of butter and add salt as needed.

clam chowder | designlovefest
clam chowder | designlovefest

top with oyster crackers and finely diced chives! make this, you won’t regret it!

clam chowder | designlovefest

images by: ivan solis 

7 COMMENTS

Add your own

    Beth K says:

    How about using canned clams? I know it won’t be as good but will be easier.

    bri says:

    we haven’t tried it but i’d imagine that would work!Xx

    nora says:

    any recs for a dairy substitute?

    bri says:

    hey nora,
    to be totally honest, i’m not sure this would do well without the dairy. between the cream and the butter i’m not sure it would translate non-dairy. if you’re looking for a soup to make i’d highly recommend our chicken noodle which is dairy free! xo

    Leslie says:

    Your knife skills are great! Cooking school pay off — this looks delish as well.

    oo,
    Leslie / @hautemommie / http://www.thehautemommie.com

    Lynnette says:

    These bowls are so pretty! Where are they from?

    thank you for posting. I have the same as your think.

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