Spring Chowder with Peas, Potatoes, and Clams
This bright spring clam chowder from chef Cortney Burns gains its creaminess from a garlicky French-style aioli. That, along with the use of fresh clams, makes it a new take on a New England classic.
This bright spring clam chowder from chef Cortney Burns gains its creaminess from a garlicky French-style aioli. That, along with the use of fresh clams, makes it a new take on a New England classic.
Yield:
4 servingsFor the aioli:
Ingredients
1 egg yolk, at room temperature
2 cloves garlic
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
2/3 cup olive oil
Freshly ground black pepper
Instructions
First, make the aioli: Place the egg yolk in a bowl. Grate the garlic into the bowl with a microplane, then add the lemon juice and salt, whisking to incorporate.
Whisk the yolk mixture vigorously as you slowly add the oil, taking care to fully incorporate it before adding more. As the mixture thickens and becomes opaque, you can add the oil a bit more quickly, still whisking constantly. Season with black pepper. Refrigerate until you are ready to use.
Next, make the chowder.
For the chowder
Ingredients
2 1/2 pounds clams (2 to 3 dozen), such as cherrystone or littleneck
2 leeks (about 1 pound)
6 cups seafood stock
1 tablespoon grape-seed or olive oil
12 ounces small fingerling potatoes, halved
1/8teaspoon kosher salt
1/2 pound thick-cut bacon, cut into 1/2-inch pieces
1 pound fresh English peas, shelled, or 1 3/4 cup frozen peas
Pea shoots, for garnish (optional)
Instructions
Preheat oven to 300°. Remove and rinse the dark green tops from the leeks and combine them with the fish stock in a large saucepan over medium-low heat. Bring the stock to a gentle simmer and let the leek tops steep while you prepare the rest of the chowder. Cut the remaining leek segments into ½-inch-thick rounds, leaving the rounds intact, and rinse thoroughly.
Set a large ovenproof skillet over medium heat, add the oil, and heat it until shimmering. Add the potatoes, cut side down, in a single layer. Sprinkle with 1/8 teaspoon salt and allow to cook on the stovetop until they build a light crust, about 10 minutes. Transfer the pan to the oven and cook the potatoes until tender, about 20 minutes. Remove the potatoes from the pan and set aside.
Meanwhile, add the bacon to a second ovenproof skillet. Cook over medium-low heat, stirring occasionally, until the bacon is tender and gently browned, about 10 minutes. Remove from the pan and set aside.
Arrange the leek slices in the pan with the bacon fat. Increase the heat to medium and cook until the bottoms of the leek slices are lightly caramelized. Add 1/4 cup water to the pan, immediately cover with a lid, and cook until tender, 15 to 20 minutes. Push the leek slices to one side of the pan, then add the bacon and potatoes. Cover the pan and return it to the oven to rewarm the contents in unison.
Remove and discard the leek tops from the stock and increase the heat to medium. Add the clams to the broth. Cover the pot and bring to a simmer. Check on the clams after 4 minutes; as the shells open, use a slotted spoon to divide them among the serving bowls, then re-cover the pan and continue until all are opened up. Discard any clams that don’t open.
Add the peas to the broth and cook uncovered until tender, 2 to 3 minutes. Use your slotted spoon to divide them among four bowls, followed by the potatoes, bacon, and leek slices.
Whisk 1 cup broth into the aioli until incorporated, then pour the aioli mixture back into the pan. Cook, whisking regularly, until the broth thickens slightly, 2 to 3 minutes, then ladle it into each of the bowls. Top with pea shoots.
