Manilla Clam Chowder

Disclaimer - while this can be enjoyed upon completion, letting this baby cure for 2-3 hours is what its really about! Even overnight curing in the refrigerator (gasp!) helps bring out some more of the flavors.

With a big snow storm making its way across Colorado, to even my home state of Texas, a decadent Clam Chowder is sure to provide some comfort.

While east coast chowders are traditionally made with Eastern quahogs, I recently ordered some manilla clams from Taylor Shellfish and now vow to only make clam chowder with manillas. They have the perfect amount of sweetness but are less salty and perfectly plump in their little package. Another ingredient that makes this recipe stand out is the lack of roux! This makes the recipe gluten-free as the potatoes mimic the perfect amount of creaminess from a roux with some additional starchiness - which is pretty much all you need these days, right?

Serves 4

2 lbs. of manilla clams (I order mine from Taylor Shellfish but Hog Island also has some)

1.5 cup dry white wine

5-7 sprigs of fresh thyme

2 tbsp unsalted butter

3 strips of thick cut bacon (chopped into 1 inch pieces)

1 large leek or 2 medium sized leeks (white parts only; sliced thinly then cut in half)

1 large russet potato (chopped into small cubes)

1 cup of chicken, seafood or vegetable stock

2-3 bay leaves

1-2 cups heavy cream (start with 1 cup, stir, then add more if you would like)

1/4 cup parsley (stems removed)

Salt and pepper to taste

French bread or bread of choice (toasted and topped with butter)

Additional items

~4.5 quart dutch oven or skillet with cover

Slotted Spoon

Method

1. “Clean” the clams by following this method (this can take about 20 minutes - 40 minutes; the clams I order are already cleaned so double check with your source).

2. Heat dutch oven to medium and add 1 cup of white wine, thyme and manilla clams once it is hot. Quickly cover to allow clams to steam (~5 min or when open). Discard any that have not opened. If thyme is still on sprigs, reserve for later.

3. Turn off heat and carefully remove meat from shell and put in a bowl. Discard shells but save the “wine/clam broth”at the bottom in another bowl for later.

4. Whip out residue from dutch oven and reheat to medium. Fry bacon until crispy but not burnt and remove with a slotted spoon. Set aside on plate with paper towels to drain.

5. Discard the bacon grease (unless you want to keep a tbsp for more flavor) and melt butter on medium. Stir in leeks and coat with butter. Cook until soft (7-10 minutes).

6. Stir in potatoes until coated then top with remaining 1/2 cup of wine, reserved wine/clam broth and stock to just cover the the potatoes. Add thyme sprigs (from earlier) and bay leaf Cover on low until potatoes have softened (20-25 minutes). If it begins to dry out, add about 1/2 cup more stock.

7. Once soft, stir in cream and bring to a gentle simmer on low. Do not rush this by bringing the heat to medium or high otherwise the cream will curdle (not pretty). Gently stir and remove thyme sprigs (the leaves should be off the sprig now) and bay leaf.

8. Allow to cure for 3 hours and bring to a low simmer to heat back up again. Sprinkle parsley on top and serve with toasted sourdough and enjoy every last spoonful.