Prepare Tomato Concasse: Score an 'X' on the bottom of each tomato. Blanch in boiling water for 30 seconds, then shock in ice water. Peel, seed, and dice the tomatoes. Toss with Lemon Juice.
Heat Olive Oil in a large pot or Dutch oven over medium heat.
Add Onion, Celery, and Carrots from the Base group and cook until softened, about 8-10 minutes.
Add Garlic from the Base group and cook for 1 minute more. Deglaze the pot with Dry Vermouth, scraping up any browned bits.
Add Tomato Concasse and Fresh Clam Juice from the Liquid group. Bring to a simmer.
Add Thyme and Saffron Threads from the Seasoning group. Season with Fleur de Sel and White Pepper to taste.
Steam Clams: In a separate pot, steam Fresh Littleneck Clams until they open. Discard any that do not open. Remove clams from shells and reserve.
Add Sea Scallops and steamed Clams to the chowder. Simmer for 5-7 minutes, or until scallops are cooked through.
Stir in Butter and Heavy Cream from the Finishing group. Heat through, but do not boil.
Garnish with Fresh Chives from the Finishing group and serve hot.
Ingredients
6
4 tbsp60 mLExtra Virgin Olive Oil
11 mediumYellow Onion-finely diced
22 mediumCelery stalks-finely diced
22 mediumCarrots-finely diced
4 cloves12 mLGarlic-minced
2 lbs907 gRipe Plum Tomatoes
1 tbsp15 mLLemon Juice
6 cups1.4 LFresh Clam Juice
1/2 cup120 mLDry Vermouth
2 lbs907 gFresh Littleneck Clams-scrubbed
8 oz227 gSea Scallops-U/10
1 tsp5 mLDried Thyme
1/2 tsp2.5 mLSaffron Threads
Saltto tasteFleur de Sel
White Pepperto taste-freshly ground
4 tbsp60 mLUnsalted Butter
1/2 cup120 mLHeavy Cream
1/4 cup60 mLFresh Chives-finely chopped
Equipment
Large pot or Dutch oven
Saucepan
Cutting board
Knife
Measuring cups and spoons
Instructions
Prepare Tomato Concasse: Score an 'X' on the bottom of each tomato. Blanch in boiling water for 30 seconds, then shock in ice water. Peel, seed, and dice the tomatoes. Toss with Lemon Juice.
Heat Olive Oil in a large pot or Dutch oven over medium heat.
Add Onion, Celery, and Carrots from the Base group and cook until softened, about 8-10 minutes.
Add Garlic from the Base group and cook for 1 minute more. Deglaze the pot with Dry Vermouth, scraping up any browned bits.
Add Tomato Concasse and Fresh Clam Juice from the Liquid group. Bring to a simmer.
Add Thyme and Saffron Threads from the Seasoning group. Season with Fleur de Sel and White Pepper to taste.
Steam Clams: In a separate pot, steam Fresh Littleneck Clams until they open. Discard any that do not open. Remove clams from shells and reserve.
Add Sea Scallops and steamed Clams to the chowder. Simmer for 5-7 minutes, or until scallops are cooked through.
Stir in Butter and Heavy Cream from the Finishing group. Heat through, but do not boil.
Garnish with Fresh Chives from the Finishing group and serve hot.
Comments