Recipes


Handley Chowda

Ingredients

  • 1.5 lbs. Abalone, pounded & shredded
  • 5-7 lbs. cleaned hard shell clams
  • 5 slices platter bacon, cut iton lardons
  • 2 medium red onions, chopped
  • 2-3 medium sized shallots, minced
  • 3 large garlic cloves, minced
  • 2 Tbs butter
  • 5 Tbs All purpose flour
  • 3-5 medium size red potatoes, ½ inch dice
  • 2 large bay leaves
  • ½ tsp dried thyme, or 3-4 sprigs of fresh thyme
  • 2 cups heavy cream
  • ½ bunch fresh parsley, minced
  • 4-6 cups fish stock, less for a thicker soup (when we don’t have time to make our own, we prefer using Stock Options)
  • Salt and ground pepper to taste

Directions

1. Heat butter in the bottom of a medium sized stock pot. When foam subsides, toss minced shallots, garlic, and aromatic herbs (except for bay leaf) and sauté until shallots are translucent.

2. Deglaze the pan with a splash of dry white wine and toss the cleaned clams, in shell, into the pot. Add 3-5 cups of the white wine and cover to steam for approximately 5 minutes, or until the clams open. Transfer the clams to a large bowl and allow to cool slightly, reserving the steaming liquid in a large Pyrex measuring cup. Using a paring knife, sever the muscle attaching the clam to the shell and transfer meat to a cutting board. Discard the shells and mince the clams. Rinse and dry the stock pot and return to burner.

3.  Fry bacon in the empty pot over medium-low heat until the fat is rendered and the bacon is crisp. Sauté the chopped onions, along with the bacon, in remaining fat; cook until translucent.

4. Add the flour and stir until lightly colored, 1-2 minutes. Gradually whisk in the reserved clam broth and fish stock.

5. Add the potatoes and bay leaf, and simmer until the potatoes are tender.

6. Add the reserved minced clams & abalone, the cream, parsley, and salt and pepper to taste. Bring to a simmer, but do not boil.

7. For best results, eat immediately! Clams will toughen with subsequent reheating, so if you prefer to make a larger batch, add freshly cooked clams only to the portions served.


Pairing

Pinot Blanc

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