New England Seafood Chowder

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CHEF ANDREW RIVERA-MYERS
SYSCO NORTHERN NEW ENGLAND
SERVES 18

 

Ingredients:

½ lb. Wholesome Farms butter

1 lb. Sysco Classic cold-smoked bacon, cut into ½ inch strips

4   cups diced onion

2 cups diced celery cup minced garlic

1 tsp. crushed red pepper flakes

½ cup all purpose flour

2 cups white wine

1 can clam juice

1 can chopped ocean clams, with juice

1 qt. Wholesome Farms whole milk

1 qt. Wholesome Farms heavy cream

1 ½ Tbsp. Sysco Classic kosher salt

1 Tbsp. freshly ground black pepper

4 cups peeled and diced Sysco Imperial Russet potatoes

1 ½ lb. Portico 26/30 shrimp, tails removed

1 ½ lb. Fresh Portico haddock, cut into 1 inch chunks

1 ½ lb. Portico 10/20 scallops, halved

54 fresh littleneck clams

6 Tbsp. chopped parsley

6 Tbsp. minced chives

Mixed microgreens for garnish

 

Directions:

Heat the butter in a heavy bottomed stockpot over medium heat. Add the bacon and cook until the fat renders, about 10 minutes. Add the onion and celery and allow to cook until translucent but not browned. Add the garlic and red pepper flakes and allow to lightly toast. Add the flour and stir constantly; the mixture will get a little thick. Continue stirring and cook until the flour is light brown, approximately 3 minutes longer. Deglaze with the white wine, stirring, for about 4 minutes, just enough for the alcohol to cook out. Add the clam juice, chopped clams with their juice, milk, heavy cream, salt and pepper. Stir vigorously to remove clumps.

Add the potatoes and bring to a rapid boil; then lower the heat and simmer until the potatoes are tender, about 30 minutes. Remove the pot from the heat, add the shrimp, haddock and scallops, and stir gently to lightly cook the seafood, about 5 minutes.

To serve, place a large sauté pan over high heat and add 3 of the littleneck clams. Next add 12 ounces of the chowder. Cover the pan, lower the heat to medium and allow the chowder to cook gently, just until the clams open. Transfer to a bowl, making sure to get the seafood pieces on top. Garnish with parsley, chives and microgreens.