Terre Rouge Clam Chowder

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Courtesy of chef David Chang,, Noodle Bar Toronto

Ingredients:
10 large clams, shucked
4 pieces bacon, diced
1½ cups chopped onion
2 large potatoes, peeled and diced into 1-inch cubes
2 oz white wine
½ cup flour
1 cup 18 per cent cream

Directions:

  1. In a small pot, bring two litres of water to a boil. Blanch the clams for five minutes. 
  2. Remove from water and place in an ice bath. 
  3. Cut the clams in half and set aside. Keep the water that was used to blanch the clams.
  4. In a medium sauce pot, sauté the bacon until slightly crispy, add the onions. Cook for about two minutes. 
  5. Deglaze the pan with the white wine.  
  6. Add the blanching water from the clams to the medium sauce pot. 
  7. Add the potatoes and the cream. Simmer for 15 minutes. 
  8. Add the clams. 
  9. Add the flour to thicken the soup. 
  10. Season to taste. 

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