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GOLDEN VALLEY, Minn. - What's for dinner? How about chowing down on some clam chowder on National Chowder day. Robert Wohlfeil, Executive Chef, of the Oceanaire joined KARE 11 News @4 to show us how to select, shuck, and serve clams.

NEW ENGLAND CLAM CHOWDER

Recipe (Serves 4-6)

3 slices bacon, ½" diced

1 cup chopped onion

1 cup chopped celery

3 cups diced red potatoes, ½" diced

1 bottle (8 ounces) clam juice

1 teaspoon salt

1/4 teaspoon white pepper

2 cans (approximately 7 ounces each) minced clams, with their juice

3 tablespoons flour

2 cups half-and-half

1 cup milk

1 Tbsp Worcestershire Sauce

½ Tbsp Garlic, minced

½ Tbsp Fresh Thyme

1 tsp Tabasco

Process:

Cook bacon until crisp in a Dutch oven or large, heavy saucepan. Add onion to bacon and drippings; sauté until softened. Add potatoes and clam juice, salt, and pepper. Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid. Whisk flour into milk; add to chowder with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about three minutes. Season with Worcestershire, garlic, thyme and tobacco, and whisk until fully incorporated. Cook over low heat for an additional five minutes, stirring constantly to avoid scorching.

Serve in hot soup bowls with oyster crackers or saltines and fresh chopped parsley as a garnish.

The Oceanaire Seafood Room is located at:

50 S 6th St, Minneapolis

(612) 333-2277

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