Sunday, January 22, 2017

Shell and Bones Clam Chowder Recipe

Chef Arturo Franco-Camacho's Award Winning 

New England Clam Chowder Recipe!




Did you know that yesterday, January 21st, was National New England Clam Chowder Day? (#NewEnglandClamChowderDay) Now, rumor has it that France started this delicious holiday. (The French really know how to celebrate food, don't they!) But we New Englanders take our Clam Chowder to a whole-nother-level!

In any case, I hope you celebrated the holiday and had yourself a heaping hot steaming bowl of one of the best dishes that New England has to offer!

If you weren't able to partake - or if you want to keep the celebration going, I have an award winning New England Clam Chowder recipe for you!

Chef Arturo Franco-Camacho, of Shell and Bones Restaurant in the historic City Point neighborhood of New Haven Connecticut, is known for his attention to classic dishes, and this chowder recipe is no exception.

I first sampled it at ChowdaFest 15 - and waited in line for it at ChowdaFest 16. Its creamy deliciousness was so worth it! Chef Arturo never shies away from bold flavors and this chowder screams deliciousness!

With ingredients including whole fresh clams, bacon, thyme, golden potato and light cream, the recipe won the Big Taste of Greater New Haven 2015 and 2016, and was created by Executive Chef Arturo Franco-Camacho and he has graciously shared it with us!

Shell and Bones New England Clam Chowder
Photo Source @ShellandBonesOysterBar Instagram


Now you can create this delicious dish at home! 

Shell & Bones Clam Chowder


1½ cups water
½ cup dry white wine
50 littleneck clams
2 tablespoons unsalted butter
1 tablespoon bacon fat
½ cup diced bacon
1 large Spanish onion, diced
3 garlic cloves, minced
2 cups diced celery
3 sprigs thyme, chopped
2 bay leaves
1½ pounds (about 2 cups) Yukon gold potatoes, peeled, cut into ¼-inch dice
2 cups heavy cream
2 tablespoons parsley, chopped
Salt and pepper to taste
Oyster crackers, Saltines, potato chips for garnish

Pour the water and wine into a large pot. Bring to a boil at high heat. Add clams, cover and cook until they open, about 5 minutes. Remove clams to a bowl. Strain liquid and reserve. When they have cooled, set aside 6 clams in the shell, remove remainder from their shells and cut into small pieces.

Melt butter and bacon fat in a pan over medium heat, add bacon and cook until bacon is crisp, 4-6 minutes. Add onion, garlic, celery, thyme and bay leaves. Saute until onions are translucent, about 4 minutes. Add potatoes, clam juice and heavy cream. Simmer until potatoes are tender, 8-10 minutes. Discard bay leaves. Add chopped clams and parsley, stir and serve.

If serving the next day, remove clams from refrigerator and let them come to room temperature. Reheat soup, return clams to the chowder, stir in parsley and adjust seasoning with salt and pepper.

Serve with crackers, Saltines or potato chips. To garnish, place a reserved clam in the shell on top of each bowl. Sprinkle crispy bacon on top if desired.

Makes 6 servings.

There you have it - Chef Arturo Franco-Camacho's New England Clam Chowder Recipe to make at home ...

Or visit this beautiful water front restaurant and experience New England atmosphere at its best!


Shell and Bones Oyster Bar

100 S Water Street
New Haven, CT 06519
(203) 787-3466
http://shellandbones.com/

About Shell & Bones


Shell & Bones Oyster Bar, located on the waterfront in the history City Point area of New Haven, Connecticut, offers the finest in seafood and steak, receiving accolades from Connecticut Magazine, New Haven Living Magazine and a “Very Good” review from The New York Times since opening in July 2015.  Acclaimed Executive Chef Arturo Franco-Camacho incorporates fresh and sustainable ingredients to present new takes on classic dishes, including his award-winning New England Clam Chowder, with all soups, stocks, sauces and desserts made in-house.  In addition to its cuisine, Shell & Bones offers an extensive wine and beer list and creative cocktail menu, with several beers, liquors and wines sourced locally in Connecticut.

The restaurant features both indoor and outdoor waterfront dining with an indoor fireplace and outdoor fire pits, complimentary parking and private event space.  Shell & Bones is open for dinner seven days a week, and offers Brunch Friday-Sunday beginning at 11:00am.  For more information, visit http://shellandbones.com/.  The restaurant can also be found on Facebook (ShellandBones) and Instagram (shellandbonesoysterbarandgrill).   

1 comment:

  1. I love, love, love Arturo Franco-Camacho's food! It's so awesome he shared this recipe with you. I'm bookmarking it. :)

    ReplyDelete

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