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.
By Yankee Magazine|May 07 2020|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThis 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 servingsIngredients
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.
