Wolfe Gang Puck Clam Chower Recipes

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WOLFE GANG PUCK CLAM CHOWER



Wolfe Gang Puck Clam Chower image

Had this chowder may years ago in SF Macy's, it was by far the best I ever had especially with sourdough bread!

Provided by shandab1672

Categories     One Dish Meal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 25

3 sprigs fresh thyme, plus
1 sprig fresh thyme
3 sprigs fresh parsley
2 garlic cloves
15 -20 whole black peppercorns
2 cups white wine
1 cup water
1 1/2 lbs littleneck clams, cleaned
2 tablespoons olive oil, plus more as needed
2 ounces smoked bacon, chopped
1 small onions or 1/2 large onion, diced
2 garlic cloves, minced
2 stalks celery, diced (inner stalks)
1 small carrot, diced
2 tablespoons all-purpose flour
1 russet potato, peeled and diced
1 cup milk
1 lemon, juice of
1 pinch cayenne
1/3 cup heavy cream
salt & freshly ground black pepper
crouton, recipe follows, for garnish
fresh thyme sprig, for garnish (optional)
cheesecloth
kitchen twine

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.

Nutrition Facts : Calories 376.2, Fat 16.1, SaturatedFat 6.1, Cholesterol 68.2, Sodium 950.4, Carbohydrate 20.2, Fiber 1.6, Sugar 2.4, Protein 23.3

CLAM CHOWDER WOLFGANG PUCK



CLAM CHOWDER WOLFGANG PUCK image

Number Of Ingredients 26

3 sprigs fresh thyme, plus 1 more sprig
3 sprigs fresh parsley
2 garlic cloves
15 to 20 whole black peppercorns
2 cups white wine
1 cup water
1 1/2 pounds littleneck clams, cleaned
2 tablespoons olive oil, plus more as needed
2 ounces smoked bacon, chopped
1 small onion or 1/2 large onion, diced
2 cloves garlic, minced
2 inner stalks celery, diced
1 small carrot, diced
4 tablespoons all-purpose flour
1 russet potato, peeled and diced
1 cup milk
1 lemon, juiced
Pinch cayenne
1/3 cup heavy cream
Salt and freshly ground pepper
Croutons, recipe follows, for garnish
Fresh thyme sprigs, for garnish, optional
Special Equipment: cheesecloth, kitchen twine
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.
Return the pan to the heat, add olive oil, and heat over medium-high heat. Add bacon and cook until crispy. 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; do not let roux brown. Add more oil if mixture seems dry.
Add 1 more fresh thyme sprig, and return the strained clam cooking liquid to the pan and bring to a simmer for 30 minutes, or until vegetables are tender. Add potato, milk, lemon juice, and cayenne and simmer until potato is tender. Meanwhile, remove clams from their shells and roughly chop clams. When potato is tender, add clams back into the pan, add cream, and season with salt and pepper, to taste. Stir to combine, and as soon as clams are heated through, remove from the heat.

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

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