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Drake Hotel New England Clam Chowder

Source: Christian Bruhns, sous-chef –  Cape Cod Room at The Drake Hotel, Chicago, Illinois – St. Louis Post-Dispatch – 7/17/00

Clam Stock
3 tablespoons butter
3 medium carrots, peeled and diced
1/2 medium onion, peeled and diced
3 ribs celery, diced
3 to 4 crushed peppercorns
4 cups white wine
4 cups fish stock (see note)
1 bay leaf
2 pounds whole fresh clams (the hotel uses
    topneck clams; see note)

Chowder
13 tablespoons butter, divided
5 ribs celery, diced
1 onion, peeled and diced
1 large Idaho potato, cubed
2 quarts clam stock
1 clove garlic, chopped
1 pinch thyme
1/2 bay leaf
Salt
Ground black pepper
1/2 cup all-purpose flour
2 cups heavy (40%) cream

To prepare stock, melt 3 tablespoons butter in a 3-quart stockpot. Skim off foam. Add carrots, onion, celery and crushed peppercorns. Saut