With a few clams and shrimp in the fridge as well as a few veggies we are good and ready for a nice mellow summer chowder perfect for an easy one-pot dinner served with a fantastic salad made up of Bert’s heirloom tomatoes, fresh crisp lettuce, spirals of prosciutto, and gorgonzola dolce, all lightly dressed with EVOO and White Balsamic vinegar.
An easy dinner for casual dining or a last-minute get-together that can be expanded upon for last-minute company if need be by tossing in chunks of a mild white fish, scallops, or mussels to the base.
Use a large stockpot for your chowder, heat on medium, add the butter and EVOO sauté the pancetta cubes for about 4 or so minutes, and onion celery, onion, garlic, and stir to soften. Toss in the basil, bay leaves, and thyme stirring for 2 or so minutes splash in the white wine and allow alcohol to burn off for 1+1/2 minutes, hand squish tomatoes into the pot toss in the stock pod and water, season with salt and pepper. Add the parsley and bring to a rapid boil and then turn down to a low simmer for 20 – 30 minutes from this point, the soup can be cooled, refrigerated, and reheated 25 or so minutes before serving time. When ready to heat the soup base, toss in the potato cubes and cook over medium heat until the potato cubes are tender.
This recipe serves at least 4 people
3/4 cup onion, diced
3/4 cup celery, diced
1 medium carrot, diced
2 small cloves of garlic, minced
Chicken stock, 3 1/2-4 cups
2 oz Panetta, cubed
2 tablespoons butter
2 tablespoons EVOO
28-ounces tomatoes San Marzano can, juices reserved and tomatoes crushed by hand
2 bay leaves
parsley 1/4 cup + plus a little extra for the steamed clams and shrimp
basil leaves, 5 torn
fresh thyme leaves, 3 sprigs
1/2 cup white wine
1 pod concentrated chicken stock/3 1/2 cups water
1 large cubed Yukon gold potato
seafood seasoning, pinches
salt & pepper
1/2 dozen littleneck clams and 1 pound shrimp
In a separate pot add 1 tablespoon EVOO, 1/4 cup white wine, 1 clove of peeled garlic, and a pinch of red pepper flakes. Add the clams and steam for a couple of minutes as soon as quite a few pop open add the shrimp and a sprinkle of seafood seasoning. When all the clams are open plate them into individual big soup or chowder bowls and ladle over the soup base…serve with warm crusty bread and your favorite white or Rosé…Enjoy any day.