Clam Chowder, Marble Potatoes, Toasted Baguette

Clam Chowder, Marble Potatoes, Toasted Baguette

Equipment Needed

• Pot

INGREDIENTS LIST

For The Clam Chowder

• 3 Tb Olive Oil

• 1 Cup Pancetta

• 2 Cups Leeks

• 2 Cloves Garlic

• 12 Littleneck Clams

• 1 Cup White Wine

• 3 Tb Olive Oil

• 1 Cup Marble Potatoes, Sliced

• Water to cover (~2 cups)

• 1 Tb Butter

• 2 Cups Heavy Cream

• 1 Tb Parsley, chopped

• Salt (If needed depending on clams)

For The Plate

• 3-4 Littleneck Clams

• 1 Piece Toasted Baguette

METHOD

For The Clam Chowder

Start by adding in the olive oil to a pot and browning the pancetta. Once browned, add in the leeks and garlic then sweat without coloration. Next, add in the clams and white wine and cover to steam the clams until fully opened. Remove the clams from the shell and reserve on the side not to overcook. Add in the marble potatoes and cover with water, cook until potatoes are soft. Next, add in the clams, some fresh clams that you want to see and cook until opened. Finish with cream, butter, and chopped parsley. If needed, add salt, but more likely you won’t need to.

For The Plate

Plate with the clams in the center of the plate and build the soup up from the center. Finish with toasted baguette and enjoy!