Chowdaaa
Littleneck Clams, Celery, Onion, Potato, Smoked Bacon, Dill, Saltines
Chef Eddie Barrett of BeetleCat | Atlanta
Yield: 9 quarts
Adapted by StarChefs | april 2023
INGREDIENTS
78 grams salt
12 pounds littleneck clams
1 quart white wine
1 bunch thyme
1 quart smoked bacon, diced
3 quarts diced celery
3 quarts diced white onion
3 quarts diced potatoes
½ cup minced garlic
½ pound butter
1½ cups all-purpose flour
3 quarts heavy cream
3 tablespoons Old Bay seasoning
4 tablespoons cracked black pepper
3 tablespoons chopped dill
Crushed baked saltines
METHOD
In a large bowl, combine 35 grams salt and 1 kilogram water. Stir until salt is dissolved. Submerge clams in salted water. Let soak 3 hours. Strain and set aside. In a large stock pot over medium heat, combine wine, thyme, and 940 grams water. Bring to a simmer. Add clams and continue to simmer until shells begin to open. Strain and reserve clam broth and clams separately. In a large rondeau over medium heat, render bacon until golden brown. Remove bacon from pan and set aside. Add celery, onions, potatoes, garlic, and butter to the rondeau with the bacon fat and juices. Cook 5 minutes, or until fragrant. Add flour to pan, stirring to incorporate. Cook additional 3 minutes. Add cream, Old Bay seasoning, black pepper, 2 tablespoons dill, remaining 43 grams salt, and reserved clam broth. Bring to a simmer. Cook 25 minutes, or until potatoes are tender and the soup has thickened. Ladle soup into serving bowls. Garnish with reserved cooked clams, crushed baked saltines, and remaining dill.
