Description
A different take on New England clam chowder with Atlantic Limpet.
Ingredients
Scale
- 2 strips of bacon, diced
- 2 Tablespoons sliced garlic
- 5 sprigs of thyme
- 1/4 C butter
- 1 C onion, diced
- 1 C celery, diced
- 1/2 C flour
- 2 C clam or limpet broth
- 1 C whole milk
- 2 C heavy cream
- 1 pound Limpets
- Salt & white pepper to taste
- 2 C diced, cooked potatoes
- Zest of 1 lemon
Garnish (optional)
- Micro-greens
- Chili oil
- Shrimp
- Potato puree
Instructions
- Over medium heat cook the bacon in a medium size pot. After about 10 min remove bacon and add your garlic to bacon grease. 3 minutes later add your butter, thyme, onion, celery, and leeks.
- Sweat them down for 15 minutes till tender and translucent. Add flour and stir lightly cooking for 2-3 minutes to cook of the raw flour taste. Add your clam/limpet broth and stir till all combined. Add your milk and cream stirring at a simmer. Season with salt and white pepper adding your lemon zest.
- When your soup is seasoned and has a creamy slightly thick consistency add your limpets and potatoes. Add bacon if you’d like to otherwise serve and enjoy.
- To make limpet clam broth put 2 dz little neck clams & 1 lb limpets in a buttered pot with some garlic and a 1/4C white wine and 1.5 qts of water. Place cover on pot and lightly steam the clams.
- Strain and reserve broth for above recipe.
- Garnish with micro-greens, chili oil, shrimp, and potato puree.
- Category: Main