From The Kitchen: Celebrating National Clam Chowder Day 2015

L'Auberge Clam Chowder

Mouthwatering Clam Chowder isn’t just found on the coasts. L’Auberge Restaurant on Oak Creek is featuring a delectable Clam Chowder on the menu for National Clam Chowder Day 2015.

L'Auberge Clam Chowder
L’Auberge Clam Chowder is served as above, where chowder is poured over, tableside.

Chef Rochelle is sharing her secret for the perfect Clam Chowder and we’re thrilled to pass it along. The perfect dish to curl up with before the weather starts getting warm. Enjoy!

L’Auberge Clam Chowder

Yield: 4qts

  • 5 Lbs  Fresh Clams
  • 5  Garlic Cloves, smashed
  • 2 C  Yellow Onion, diced
  • 2 C  Celery, diced
  • 2 C  Potato, peeled, diced
  • 1 Fennel, chopped
  • 1 Qt  Clam Juice
  • 1 Qt  White Wine
  • 2 Bay Leaves
  • 1 bunch  Parsley
  • 1 Lemon
  • 4 Garlic Cloves, smashed
  • 6 Thyme Sprigs
  • 2 Qt  Heavy Cream

In a large skillet on medium heat add EVOO and yellow onion, garlic, celery, fennel then add clams. Deglaze with white wine and herbs. Turn heat up to med-high and reduce by 1/2 then add clam juice and potato. Once clams open remove from skillet. add cream and reduce on low heat for 15 minutes. Remove herbs and blend well, strain. Season with white pepper, salt and lemon juice. Garnish with the clams and chopped chives.

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