Wolfe Gang Puck Clam Chower Recipes

WOLFE GANG PUCK CLAM CHOWER

Steps:

• Instructions for Clam Chowder Recipe.
• 1. Make a bouquet garni by placing the 3 sprigs thyme, parsley, garlic cloves, and peppercorns in cheesecloth and tying with kitchen twine. Add wine, water, and bouquet garni to a large saucepan and bring to a simmer. Add the clams, cover with a lid and cook until clams open. Strain the clams into a bowl, reserving both the juice and clams.
• 2. Return the pan to the heat, add olive oil and cook over medium-high heat. Add bacon and cook until crispy, then add onion and cook for 1 minute. Add garlic and cook for 30 seconds. Add celery and carrot and cook until tender. Sprinkle flour into pan, stir to make a roux, and cook until flour is incorporated without letting roux brown. Add more oil if mixture seems dry.
• 3. Add 1 more fresh thyme sprig and place the strained clam cooking liquid back into the pan. Bring to a simmer for 30 minutes or until vegetables are tender. Add potato, milk, lemon juice, and cayenne and continue to simmer until potatoes are tender. Meanwhile, remove clams from their shells and roughly chop. Add clams back into the pan along with cream; season to taste with salt and pepper. Heat soup, stirring until clams are heated through. Remove from heat.
• 4. Ladle soup into serving bowls and garnish with croutons and a sprig of fresh thyme. Serve immediately.

CLAM CHOWDER WOLFGANG PUCK

Steps:

• Ladle soup into serving bowls. Garnish each with croutons and a sprig of fresh thyme. Serve immediately. Croutons: 1 loaf sourdough bread, crusts removed, cubed Garlic and Chili Oil, recipe follows 1/4 cup minced fresh parsley leaves Salt and freshly ground pepper Preheat oven to 400 degrees F. Place bread cubes in a large bowl. Drizzle with garlic and chili oil and sprinkle with parsley. Season with salt and pepper, to taste, and toss well. Pour onto a sheet pan in 1 even layer and bake until crispy and golden brown, about 10 minutes. Serve on top of chowder. Chili and Garlic Oil: 1 whole head garlic (about 2 1/2 ounces, cloves separated and peeled) 2 cups extra-virgin olive oil 1 tablespoon red pepper flakes In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.) Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks. Yield: about 2 cups