FISH RECIPE

Smoked Clam Chowder

Maine is know for its clams and summer goes hand in hand with Chowder, so I wanted to create a recipe the combines my passion, fire, smoke and seafood. This recipe is simple and satisfying. Its the perfect crowd pleaser and it will have you going back for seconds, maybe thirds.

Ingredients

24 medium clams, rinsed
5 rashes of bacon
1 tablespoon unsalted butter
1 leeks, tops removed, halved and cleaned, then sliced into half moons 8 potatoes, cubed
1/2 cup dry white wine
3 thyme sprigs
1 bay leaf
2 cups pouring (light/single) cream
sea salt and freshly ground black pepper

Equipment:
Fire pit

- Feeds 4 -

HOW TO MAKE IT

1. Light your fire and let it burn down for 1 hour until you have nice coals (or use hardwood charcoal).

2. Put the clams in a large pot, add about 4 cups ocean water, then set over medium–high heat. Cover and cook for 10–15 minutes or until the clams have opened. (Any clams that fail to open should be discarded.) Strain the clam broth reserve the broth for later. Remove the clams from the shells and set aside.

3. Cook the bacon over the coals for 4 minutes or until cooked to your liking, then cut into dice – any size you like.

4. Rinse out the pot and return it to the heat. Add the butter and let it melt, then add the leek and cook, stirring frequently, for 10 minutes or until softened but not browned. Stir in the potato and wine and cook for another 5 minutes or until the wine has evaporated and the potato has just started to soften. Pour in enough of the clam broth to just cover the potato (about 3 cups) and add the thyme sprigs and bay leaf. Partially cover the pot and simmer gently for a further 10–15 minutes or until the potato is tender.

5. Meanwhile, roughly chop the clams.

6. When the potato is nice and tender, add the cream and stir in the chopped clams and bacon. Season to taste. Bring it to a simmer, then remove the pot from the heat (you don’t want the chowder to come to a full boil). Fish out and discard the thyme sprigs and bay leaf.

7. The chowder should be allowed to sit for a while to cure – at least 2 hours. Gently reheat before serving.

8. In partnership with Thor Industries.