A Meal in a Bowl
I’m psyched to share the stage with Mario Batali and former New York Jets stars at Jets + Chefs: The Ultimate Tailgate at the New York City Wine & Food Festival. Along with most hearty meal-in-a-bowl soups, this clam chowder makes for excellent football food and is perfect for feeding a hungry crowd.
- 24 ounces canned chopped tomatoes (in juice)
- 3 cups fish stock, or shellfish stock if you have some handy.
- 3 carrots, diced fine
- 3 ribs celery, diced fine
- 1 minced onion
- 6 new potatoes, diced small
- 3 garlic cloves, bruised and whole
- 32-40 cherry stone clams (or 1 quart chopped fresh clams and their juices)
- 1 teaspoon old bay seasoning
- 1 bay leaf
- 8 ounces dry white wine
- 2 tablespoons butter
- 1 teaspoon dried oregano
- 1 teaspoon fresh rosemary leaves
- 1 tablespoon fresh tarragon leaves
- 3 tablespoons minced parsley
- Juice of 1/2 lemon
- salt and pepper to taste
Wash and clean the clams. Scrub well.
Place in a large pot over high heat. Add the fish stock.
Bring to a boil and cook, shake pot every 30 seconds until clams are open. Strain off the broth and reserve both clams and strained broth. Shuck the clams from shells, discard shells.
Cut clams in half, and reserve clams.
Place the butter in a large pot over high heat.
Add all the vegetables, herbs and seasonings. Cook until onions are glassy.
Add the white wine. Cook for about a few minutes, until wine is evaporated by about half.
Add the tomatoes and their juices. Simmer for 5 minutes.
Add the clam broth/stock mixture and cook for 25 minutes at a simmer.
Stir in the chopped clams, cook for 2-3 minutes to heat through.
Season with sea salt (you won’t need much), lemon juice and freshly ground black pepper.
Stir in a spoonful of chopped parsley and serve with plenty of saltines or toast.