Clams in Sweet Chowder
Total 45 minutes
Active 20 minutes
Serves 4
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Fresh clams in a sweet chowder made from deeply caramelized shallots. Brightened up with fresh parsley and a squeeze of lemon. Enjoy!
Ingredients
- 3 lbs steamer clams
- ½ lb baby potatoes
- salt & pepper
- 2 tbsp olive oil
- 4 shallots (sliced thin)
- 1½ cups heavy cream
- 1 cup whole milk
- ¾ stick unsalted butter
- Juice of one lemon
- Fresh chopped dill
- Fresh chopped parsley
Directions
- Scrub the outside of the clam shells under cool, running water to remove any sand and grit
- Discard broken clams. When shells break, it's a sign that the clam could be dead and contain bacteria
- Add clams to a large pot with 2 cup water, cover and cook over high heat until clams have opened up. About 5 minutes
- Drain and let cool to room temperature
- Using a knife, shuck the clams - reserving the meat and discarding any clams that did not open
- Wipe out the pot and add the potatoes
- Cover with water and season with salt
- Bring to a rolling boil then reduce heat to a simmer and cook until potatoes are fork-tender. About 10 minutes
- Return the pot to medium heat and add olive oil and shallots
- Cook, stirring frequently, until deeply caramelized adding a little more olive oil if needed. About 20 minutes
- Add the potatoes, cream, milk, and butter to the pot of shallots and bring to a gentle simmer
- Add the clams and cook for just a couple minutes until they're heated through
- Squeeze in lemon juice and season with salt and pepper
- Serve garnished with fresh dill and parsley and enjoy!