NEW ENGLAND STYLE CLAM CHOWDER CHEF: MARK DEMARCO, THE BILTMORE ESTATE RESTAURANT: LIONCREST “This recipe was one of Mr. Tom Ruff’s favorite recipes we served at Biltmore Estate. Mr. Ruff is responsible for bringing Biltmore Estate to this wonderful collaboration every year at The Angus Barn in support of the NCRLA, so it is only fitting that we submit this recipe.” INGREDIENTS:
METHOD:
100 each middleneck clams
1. Combine clams, water, white wine and thyme in a stock pot. Bring to a boil and cover with lid. Boil until all clams open, approximately 5 minutes.
Water 2 cups white wine 1 bunch thyme 8 oz. bacon ½ lb. butter 3 each yellow onion, 12 oz. 1 bunch celery 12 oz. all-purpose flour 4 lbs. diced Yukon gold potatoes, skin on 3 quarts heavy cream 3 quarts whole milk Kosher salt Freshly ground black pepper Dash of Tabasco 3 tbsp. Worcestershire sauce Thyme
2. R emove from heat and strain liquid through a fine chinois, reserve liquid. Remove clams from shells, set clam aside, and discard shells. 3. S cald milk and cream, set aside in a warm place. 4. R ender bacon and cook until brown and crispy, remove from fat and rough chop, set aside. 5. A dd butter to bacon fat and add onions and celery, cook until soft, approximately 2 minutes. 6. A dd flour to make roux, cook for 2 minutes. Add scalded milk, cream and reserve clam liquor, stir to combine with roux and bring to a boil, stirring often to not scorch. 7. L ower heat to a simmer, add potatoes, thyme and bay leaves, simmer 30 minutes or until potatoes are done.
Bay leaves 1 bunch parsley
8. A dd reserved clams, chopped bacon, chopped parsley and chives. Season with kosher salt, black pepper, tabasco and Worcestershire. Serve immediately.
10 / OCTOBER 2020 /
Manteo to Murphy
