The BEST Clam Chowder
By Andrew Zimmerm
In this episode of Wild Game Kitchen, I demystify cooking clams, mussels and oysters—all three incredible, sustainable seafood options that are fun to forage. First up is this pot of creamy clam chowder with a fortified clam broth.
New England Clam Chowder
- 4 cups chicken broth
- 6 pounds Cherrystone clams
- 1 teaspoon celery seed, toasted and crushed
- 1 teaspoon fennel seed, toasted and crushed
- 1/4 pound unsalted butter
- 1 bulb fennel, minced
- 1 Serrano chile, finely minced
- 1 large yellow onion, diced
- 3 stalks celery, diced
- 2 carrots, peeled and sliced
- 2 large baking potatoes, peeled and diced
- 3 cups heavy cream
- Salt and fresh ground pepper to taste
- Minced chives, for garnish
- Buttered toast, for serving
Bring chicken stock to a boil in a large pot. Add the clams and cook until JUST open. Strain broth through cheesecloth and reserve.
Shuck the cooked clams and chop coarsely. Reserve.
In a small sauté pan, toast the celery seed and fennel seed for a couple minutes over medium heat. Crush spices in a mortar and pestle.
In a large heavy pot, cook all the vegetables in the butter, over medium heat. When glassy add the celery seed and fennel seed. Cook for another minute. Add all of the broth. Cook until potatoes are tender, about 20 minutes.
Next, add the clams and the heavy cream, and taste to see if you need salt. Return to low heat, and simmer very gently to thicken the cream a little. Garnish the clam chowder with minced chives and serve with buttered toast.