No one knows fish better than Chef Frankie “The Bull” Terzoli of San Diego’s sustainable European-style fish market and dining destination, Fishmonger’s Market. With years spent as an authentic fishmonger learning every aspect of the seafood industry, this former Top Chef contestant and Cutthroat Kitchen victor creates an unbelievably rich and creamy New England-Style Clam Chowder with fresh ocean clams, potatoes, and a vegetable medley. Not to mention that this crowd-pleasing dish worthy of seafood fame is extremely easy to make! 1735 Hancock Street, San Diego, CA 92101 | http://fishmongersmarkets.com
New England-Style Clam Chowder
Recipe courtesy of Fishmonger’s Market
- ½ pound bacon chopped Bacon chopped
- 32oz can creamed corm
- 32oz can corn kernels
- 1 cup chopped celery
- 1 cup chopped onions
- 4 tbsp Korean Chile paste (gochujang)
- 3 tbsp chopped garlic
- 2 cups diced potatoes
- I red pepper
- 8 cups clam juice stock
- 2 ltrs heavy cream
- 6 tbsp blonde roux
- 12 tbsp scallions (garnish)
- 3 cups chopped clam meat
Render bacon down until crisp then add celery, onions, and bell pepper.
Saute until onions and celery are transparent.
Add garlic until it releases its flavor then de-glaze with clam juice and add chile paste, corn, cream corn and potatoes.
Bring liquid to a boil and add roux (or flour mixed with mil) and clams.
Reduce heat and add cream.
Allow to simmer for 15 minutes but never allow it to boil.
Salt and pepper to taste and garnish with scallions.