Want to know a secret?  I have never made clam chowder (chowda’ or otherwise).  Whilst generally leaving this Eastern Seaboard delicacy to the experts, I was goaded into coming up with one on the fly because Beau is just a bit too busy being waxed for his newest superstar action figure – Next Iron Chef ~ Super Chef”.  He blurted out this “Soup of the Week” on the show so we went with it.  When recently asked for the recipe he texted, “I’m in Maui!”  Enough said.

Anyhoo, as I’m always up for a challenge, here it is.  Please keep in mind that this has never been tested or tasted.  I just plopped myself down at my laptop – deadline ever present – and pulled it out of my….litany of amazing culinary talent.  Take it as you will.

Heidi and Beau’s Clam Chowda’!  (Bowston accent included)

Serves 2 – me and Bo Mac – next time he’s in town!

Ingredients:

  • 1 Pound Fresh Manila or Butter Clams (Beau takes big bites, so I go for 2 pounds)
  • 1 Cup Clam Juice (divided)
  • ½ Cup Chicken Stock
  • ½ stick butta’
  • 2 cups mire poix  – equal parts celery, onion, carrot – small dice
  • ¼ Cup Sherry
  • 2 T. fresh thyme
  • 2 Cups heavy cream
  • ½ to 1 Cup Mashed Potatoes (you’ll need to know how to make these, I have a deadline to meet)
  • S&P (white pepper is best here)

For the Clams:

  1. In a large sauté pan over medium heat, pour in 1/2 Cup clam juice and stock. Let come to a rolling simmer and then add the clams.  Cover and cook until the clams just start to open.  Remove from heat and strain, reserving the juice.  Pull those luscious little clams out and set aside to cool.  (They don’t have to be completely cooked at this phase….just easy to open shells)  Set a few aside for garnish, in the shell.

For the Base:

  1. In a large saucepan over medium high heat, sauté the mire poix in the butter, adding a pinch or two of salt, until translucent – about 5 minutes.
  2. Increase heat to high and add the sherry, reduce until almost all the liquid is gone, about 1-2 minutes.  Add the thyme and the liquor from the clams, plus another 1/2 cup of clam juice and cook for a minute or two.  Reduce the heat to medium and add the heavy cream.  Let cook for about 10 minutes until it starts to thicken and remove from the heat.
  3. Strain the mixture into a non-metallic bowl and return the ‘soup’ to a sauce pan on medium.  Whisk in the mashed potatoes and check to see if this is your desired consistency.  You can always add a bit of wine to thin it out, or more potatoes to thicken it up.
  4. At this point, add the clams and a bit more fresh thyme.  Let cook for 3-4 minutes on low.  Adjust seasonings.  Serve piping hot in a big ole’ bowl topped with a few of those clams in the shell (see picture) and some fresh thyme sprigs.  Crunchy bread,  a ‘stick a butta’ and you’re in business!  Sit down, turn on Food Network and watch our home town hero duke it out.   Next Iron Chef – Super Chefs airs Sunday, Oct. 30th on the Food Network:)

On a personal note:  Beau MacMillan (Bo Mac) is one of the most unassuming, unpretentious culinary geniuses I have ever encountered.  I’m proud to call him a friend and am grateful for all of his support and his BIG, HUGE HUGS!!! Love ya, dude!!

 

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