When you want soup, but more than soup....you make chowder. If you like seafood, this the chowder for you.
· 2 lbs manila clams or other type of littleneck clams
· 2 cobs of corn, corn sliced off the cob OR the equivalent of 2 cups of corn from a can or frozen
· 12 fingerling potatoes
· 4 ounces of prosciutto, sliced
· 1 shallot, sliced
· 3 heirloom tomatoes, sliced
· 1 cup dry white wine
· 4 cloves of garlic, chopped
· 1/2 teaspoon red chili flakes
· 3 tablespoons extra-virgin olive oil
· 1 tablespoon fresh dill
· 1 tablespoon fresh parsley
1. Place your clams in a bowl and just cover them with water. Allow them to soak for about half an hour this will help dislodge any sand as well.
2. In a medium pot, add water and potatoes and salt. Bring to a boil and cook just until tender. Use a fork to pierce through the potato. Remove them from the pot and allow to cool slightly.
3. Cut the potatoes in half and slice the tomatoes.
4. In a large skillet add olive oil and heat over medium. Add the sliced prosciutto and cook until nice and crispy. Remove the prosciutto from the pan.
5. Add your sliced shallot, garlic, and red chili flakes to the pan and cook over medium heat until the onions are translucent and your garlic and red chili flakes are fragrant, about 5 minutes. Be very careful not to burn the garlic! No one likes burnt garlic. Turn the temperature down if you see it getting too dark. Add in the peeled shrimp and cook just until slightly firm and remove from the pan.
6. Deglaze the pan with white wine and chicken stock.
7. Place your potatoes, corn, and tomatoes in the skillet along with the crispy prosciutto. Give everything a good stir and add your dry white wine.
8. Arrange the clams and mussels on top of your mixture and cover the skillet. Increase the heat to about a medium-high to allow the wine to come to a gentle boil. Cook the clams for about 5-6 minutes. When the clams are open, they are cooked. Throw away any unopened clams, these ones are no good.
9. Turn your broiler on and place sliced pieces of baguette on a baking sheet. Take a clove of garlic and give it a good smash. Then run the piece of garlic on the crush of the baguette pieces. Drizzle the piece with a little bit of olive oil and broil until they’re golden brown, about 2 minutes on each side.
10. Garnish the pan with fresh dill and parsley and serve with a crispy baguette