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vote Corn, Potato & Clam Chowder by Chef Jean Francois Meteigner

Recipe:

Chef: Jean Francois Meteigner
Restaurant: La Cachette

CORN, POTATO AND CLAM CHOWDER

INGREDIENTS

For the Corn Stock:
• 7 ears of corn, shucked (about 3 ½ cups corn kernels)
• ½ cup dry white wine
• 2 shallots, finely chopped
• 4 lbs. of clams, well scrubbed under running water
• 1 yellow onion, coarsely chopped
• 1 leek, white part only, coarsely chopped and well washed
• 5 cups chicken stock or vegetable stock or lightly salted water
• 2 Tbsp. grape seed, canola, or light olive oil
• 1 yellow onion, cut into 1/4 –inch dice
• 2 large, ripe, and dark orange carrots cut into ¼-inch dice
• 6 stalks celery, cut into ¼ inch dice
• 2 Tbsp. finely chopped flat-leaf parsley
• Fine sea salt and freshly ground black pepper

PROCEDURES

Corn: Remove all the kernels from the corn, and reserve 1/3 for the chowder. In a large saucepan or soup pot, combine the wine, shallots, and clams. Place over high heat and bring the wine to boil. Cover the pan and cook for 5 minutes. With a slotted spoon transfer the clams to a tray or roasting pan, and remove the clams from their shells. Reserve the clams, covered and refrigerated, and discard the clam shells. Strain any escaped clam juices in the tray back into the pot. Add 2/3 of the corn kernels, the onion, leek, and the chicken stock to the pan in which the clams were cooked. Bring to a boil over high heat and simmer for 40 minutes, uncovered. Let stand away from the heat, for 15 minutes to cool slightly. Remove about 1/3 of the stock with a ladle, and reserve. Puree the stock in a blender in batches, filling the container only halfway and holding the top on securing with a folded towel. (Always start blending hot mixtures at the lowest speed, and increase the speed gradually). As it is pureed, strain each batch through a medium conical sieve to remove the corn skins. Set aside.

Place a large soup pot over medium heat and add the oil. Saute the onion, potato, carrots, celery, and the reserved third of the corn kernels for about 10 minutes or until tender but not colored. Stir in ½ teaspoon of salt, add the pureed, strained stock and bring the liquid to simmer. Cook slowly for 20 minutes, uncovered. Add the reserved stock bit by bit, if desired, to thin the soup slightly. Any stock which is not returned to the soup here can be frozen for future soups and sauces.) Taste for seasoning and adjust if necessary. Add the reserved clams, and the parsley. Let stand for 30 seconds to warm the clams. Ladle into bowls and serve hot, passing a peppermill on the table.

Vegetarian Variation: Omit the clams, and replace the chicken stock with vegetable stock.