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| RECIPE FOR DRAKE HOTEL NEW ENGLAND CLAM CHOWDER |
Title: Drake Hotel New England Clam Chowder
Category: Restaurant
Instructions:
Drake Hotel New England Clam Chowder
Source: Christian Bruhns, sous-chef - Cape Cod Room at The Drake Hotel, Chicago, Illinois - St. Louis Post-Dispatch - 7/17/00
Clam Stock
3 tablespoons butter
3 medium carrots, peeled and diced
1/2 medium onion, peeled and diced
3 ribs celery, diced
3 to 4 crushed peppercorns
4 cups white wine
4 cups fish stock (see note)
1 bay leaf
2 pounds whole fresh clams (the hotel uses
topneck clams; see note)
Chowder
13 tablespoons butter, divided
5 ribs celery, diced
1 onion, peeled and diced
1 large Idaho potato, cubed
2 quarts clam stock
1 clove garlic, chopped
1 pinch thyme
1/2 bay leaf
Salt
Ground black pepper
1/2 cup all-purpose flour
2 cups heavy (40%) cream
To prepare stock, melt 3 tablespoons butter in a 3-quart stockpot. Skim off foam. Add carrots, onion, celery and crushed peppercorns. Saut
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