2 cups baby red potatoes, diced medium
4 slices nitrite-free bacon
½ cup Darigold butter
2 cups onions, diced medium
2 cups celery, diced medium
1 tablespoon fresh garlic, diced small
½ cup flour or ½ cup Duke’s Gluten-Free Flour Blend*
2 tablespoons clam base
1 ½ cups clam juice
1 ½ cups milk
2 ½ cups heavy whipping cream
½ teaspoon fresh organic basil leaves, diced small
1 teaspoon fresh organic thyme, stems removed, diced small
½ teaspoon fresh marjoram, diced small
½ teaspoon black pepper
2 tablespoons fresh organic parsley, stems removed, diced small
1 tablespoon fresh organic dill, stems removed, diced small
1 pound IQF (individually quick frozen) surf clams (all natural)
- Blanch potatoes in boiling water until tender. Drain and set aside.
- In a separate bowl, mix clam base with clam juice until dissolved.
- Chop bacon (diced medium), and cook in heavy-bottomed saucepan until crispy. Add butter, onions, celery and garlic, and sauté until tender.
- Then, add flour and stir well to incorporate. This is the roux. Continue stirring and bring mixture to 175 degrees. Then cook for exactly 7 minutes. Do not brown the roux.
- Add clam base/clam juice mixture to the roux. (Adding it after the roux has cooked prevents roux balls from forming)
- Add the milk and cream, then add the herbs. Heat until 185 degrees, blending constantly with a wire whisk.
- Add blanched red potatoes and clams. Simmer at 185 degrees for 2-3 minutes. Turn heat down and hold at 165-175 degrees.
Tip from Chef “Wild” Bill: The Chowder will taste dramatically better when the herbs have bloomed and the flavors have fully developed after simmering for a few hours
* Duke’s Gluten-Free Flour Blend
1 cup tapioca starch
2 ½ cups white rice flour
4 cups potato starch
4 ½ cups sweet white sorghum flour
7 cups brown rice flour
Mix all ingredients together and store in an airtight container.
(c) 2016 by Duke Moscript. All rights reserved. Excerpted from As Wild As It Gets: Duke’s Secret Sustainable Seafood Recipes by permission of Duke Moscript.