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Tofino Clam Chowder - by Chef Nick Nutting

Posted by Cook Culture on

  

Chef Nick Nutting from Wolf in the Fog, Tofino, creates a fantastic clam chowder using All-Clad’s Multi-Cooker

Try it yourself… 

Tofino Clam Chowder (makes a large pot full)

- Ingredients -

Clams:
- 5 lbs. fresh manila clams (purged & rinsed)
- 275ml dry white wine
- 3 shallots, peeled and sliced
- 3 cloves garlic
- 1 sprig fresh thyme
- 1 tablespoon olive oil

    Chowder:
    - 1 lb. Smoked Bacon
    - 1/3 lb. butter
    - 2 onions diced
    - 2 heads fennel
    - 5 stalks celery
    - 1 leek
    - 12 cloves of garlic
    - 300 g flour
    - 1 bay leaf
    - sachet of fresh thyme, dill, tarragon
    - 4 L homo milk
    - 6 medium Yukon gold potatoes (diced)
    - Worcestershire Sauce
    - Tabasco

      - Method -

      Cooking the clams:
      1. Sweat garlic, thyme and shallots in olive oil until they become translucent
      2. Add white wine and raise temperature to full blast
      3. Place clams in deep steaming basket and cover
      4. Steam until all clams are open (5-10 minutes)
      5. Discard any unopened clams
      6. Strain and reserve juice for chowder
      7. Cool clams and pick meat
        Making the chowder:
        1. Add butter, bacon and garlic to pot over medium heat
        2. Render bacon and sweat color garlic until golden
        3. Add onion, celery, fennel, potato and leeks, sweat until translucent
        4. Add flour and stir
        5. Slowly add milk and clam nectar, whisking to ensure no lumps form
        6. Continue to whisk periodically until pot reaches a simmer
        7. Add sachet and bay leaf
        8. Simmer for 10 minutes ( ensure the potatoes are cooked)
        9. Add clam meat
        10. Season with salt, pepper, Worcestershire, Tabasco sauce, and lemon juice
        11. Garnish with chives, celery leaves and dill

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