Travis Timberlake: Hi, I am Travis Timberlake, Chef de Cuisine at DC Coast Restaurant. Today we are making New England Style Clam Chowder. What we do is we took two large Yukon gold potatoes. We're going to cover them with water, then we are going to add a little bit of salt.
You're going to bring this to a boil and then, okay and then once it comes to a boil lower it down to a simmer. Then you got to simmer it for about 20-30 minutes, until the potatoes are what we call fork tender.
Were going to add our potatoes; we are going to rice them down, okay going to move them around a little bit just to help processing through. And we are going to add a quarter cup of butter, quarter cup of heavy cream to our potatoes. We're going to season it with a little bit of salt and we are going to mix it around, so they get nice and creamy. These look perfect to me.
Right now we are making a pancetta crisps. Pancetta is Italian bacon which is cured but not smoked. I have gone ahead and I have sliced the pancetta already. It takes about, not about 10 minutes, at 350 in your oven.
Right now I'm going to show you how to clean and soak your clams. Okay, today we are using littleneck clams, which are like -- because they are smaller and they constrict the flavor a little bit.
What we are going to do is, we going to soak this entire in cold water and what this does is, it helps remove any extract some of the sand or the sediment that is found in the inside of the clam as well. So we do this for about two hours and we will actually change the water out a couple of times as we do it. Then you can take like a damp towel and kind of scrub them off a little bit, you can even use like a little brush if you wanted to, this just helps get off any of the excess sand on the outside of the shells here.
Right now we are in midst of making our broth, our base to our. Took one large carrot, we peeled it and we diced it to a small dice. We also did the same with a half and a large Spanish onion as well as our celery which we also cut into a small medium dice.
So now our oil should be hard enough now, we are going to add our carrots, we are going to add our celery and our onions pardon me and our celery as well. What you want to do with these vegetables that you want to sweat them slightly, the vegetables will continue to cook in the broth once we add our broth in a little while.
So you don't want to cook them too long in here, we are going to add about two tablespoons of minced garlic. I am going to spin that around a little bit and we are going to cook that for about another minute as well just to sweat out the garlic a little bit, so that looks nice and slightly cooked.
Now we are going to add our clams, our little-necked clams, about 20 of them, okay. Spin that around a little bit, then we want to deglaze this pan with some cooking sherry. Okay so you can see the sherry on the bottom there, we want to let the cook out just a little bit.
After that we are going to add about half of our clams juice, I've got two ports here, just short of two ports, just enough to cover the clams so that they can cook and they can poach and then the clams can slowly open up for us.
Okay, so now it's been about 4-5 minutes, so our broth has come to a simmer and our clams have just started to open up. And what we are going to do is we are going to pick them out with some tongs, we want to make sure that they have opened fully so that they've cooked.
Okay now we are going to add some more ingredients to our soup. First we are going to have the rest of the clams juice that we have, a about a cup of heavy cream, we are going to make our rue on the side; the rue is here to help thicken the soup, okay.
We are going to take equal parts flour and butter, I've got about a half a cup of butter, put that into a small sauce pot, over like very low heat, so you don't want to burn your butter or scorch it. Okay and then once it melts, you are going to add equal part just all purpose flour or regular flour, just right here. Whisk that together until it gets kind of lumpy so to speak.
Now we got that, we got our rue, we are going to add our rue right to our simmering soup here, put that in there. So we have our finished mashed potatoes. What we are going to do is we are going to use a pastry bag to pipe in these mashed potatoes just for the looks, and so it's more eye-appealing.
But if you don't have a pastry bag, you can certainly just spoon a little bit of mashed potatoes in the center of the bowl, two ounces in each bowl, right in the center. So we are going to garnish each bowl with five little neck clams. Then we are going to garnish the top of this with a little crispy pancetta crisp and then we have our soup, so we are going to ladle in about six ounces into our soup, this is a four ounce ladle, so I'm going to do this two times. There you go.
You can garnish it with a little bit or parsley, a little bit of chives, always sets off with a little bit more color. And this is our finished product; this is our New England Style Clam Chowder.