Description
A twist on clam chowder, this recipe uses Atlantic limpets for a unique seafood experience. Creamy, rich, and perfect for a chilly evening.
Ingredients
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- 2 strips diced bacon
- 2 tbsp sliced garlic
- 5 sprigs thyme
- 1/4 cup butter
- 1 cups (237 ml) diced onion
- 1 cups (237 ml) diced celery
- 1/2 cup flour
- 2 cups (473 ml) clam or limpet broth
- 1 cups (237 ml) whole milk
- 2 cups (473 ml) heavy cream
- 1 lbs (454 g) Limpets
- Salt & white pepper
- 2 cups (473 ml) diced, cooked potatoes
- 1 lemon zest
- Micro-greens
- Chili oil
- Shrimp
- Potato puree
Instructions
- Over medium heat, cook the bacon in a medium-sized pot for about 10 minutes.
- Remove the bacon and add garlic to the bacon grease.
- After 3 minutes, add butter, thyme, onion, celery, and leeks.
- Sweat for 15 minutes until tender and translucent.
- Add flour and stir lightly, cooking for 2-3 minutes to cook out the raw flour taste.
- Add clam/limpet broth and stir until combined.
- Add milk and cream, stirring at a simmer.
- Season with salt, white pepper, and lemon zest.
- When the soup is seasoned and has a creamy, slightly thick consistency, add limpets and potatoes.
- Add bacon if desired; otherwise, serve and enjoy.
- For the Limpet Clam Broth:
- Place 2 dozen little neck clams and 1 lb limpets in a buttered pot with garlic, 1/4 cup white wine, and 1.5 quarts of water.
- Cover the pot and lightly steam the clams.
- Strain and reserve the broth.
- Garnish with micro-greens, chili oil, shrimp, and potato puree.
Notes
- For a richer flavor, use homemade limpet broth instead of store-bought.
- If limpets are unavailable, substitute with clams or mussels for a similar taste and texture.
- To make this chowder ahead of time, prepare up to the point of adding the limpets and potatoes, then reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 4
- Protein: 20
- Cholesterol: 100