Clam* Chowder with White Corn, Leeks and Créme Fraóche
Jerry Regester - Intercontinental, The Clement Monterey, CA

Serves 4

4 lbs. manila clams
2 pieces smoked bacon
1 t garlic, chopped
4 sprigs thyme
1 leek, diced
1 C white wine
1 C white corn, cut off cob
2 C fingerling potatoes, boiled, diced
1 C crème fraóche
15 cloves garlic

Cover 15 garlic cloves with water, bring to a boil and drain off water. Repeat this process 3 times; on the third time, simmer until cloves are very soft, approximately 10 minutes. Purèe garlic cloves in a food processor, mix with crème fraóche and set aside.

Place clams, leeks, thyme, chopped garlic and bacon in a pot and cover with wine. Steam open the clams. When they open, pull them out of the shell. Strain the clam broth and place clams back into the pot with the strained broth. Then add potatoes and corn, bring to a boil, whisk in the crËme fraÓche and serve.

*Seafood Watch recommends farmed clams from all sources.


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