* Clam Chowder Sauce:
* A few potats and carrots chopped up soup size
* 3 cups clam juice
* Olive oil
* 1 big shallot
* 2 ribs celery w leaves, cut in chunks
* Some garlic, sliced thin thin (about 2 cloves)
* Chopped up tomato (just do it Lily)
* Handful of parsley
* A little tomato paste or whatever you have in the fridge or freezer that you can make into a tomato-y paste
* Some dry white wine
* A couple TBS butter
* A couple sprigs of time
* 1/4 cup of half and half (not cold)
* 2 cups chicken stock
* 1 big diced shallot
* corn kernels (preferred shaved off the cob, but find something good)
* 1/4 cup diced celery
* Confit cherry tomatoes (recipe in Misc)
* Bunch of clams (if you're making this in the South, use those big Gordon's canned clams)
Prep confit a day ahead of time is using
Mis en place all that stuff up there and separate it!
Reduce clam juice by half while you do this. Set aside.
Clam Chowder Sauce:
I use my Dutch oven or big Magnalite pot for this.
1. In oil on medium, sauté' potats and carrots until tender but not too soft. They will cook more later. Remove them and let them cool.
2. In the same pot, add more olive oil if needed and sauté' shallot, garlic, tomato, and paste for about 30 seconds. Add butter.
3. Add wine, parsley, thyme. Simmer about 5-10 minutes. Set aside.
4. When that is room temp, slowly incorporate the cream
1. In a heavy pot, sauté shallots and diced celery
2. Add stock and bring to simmer.
3. Add corn, carrots, and potaos
4. Add a scoop of confit and the chowder sauce
5. Season and simmer until you like how it tastes
6. Add clams and warm though
To serve: Place a scoop of confit in the bottom of a bowl. Scoop the rest of the deliciousness over it. Garnish with celery leaves, parsley, S&P, and maybe some hot sauce. Fresh bread, too.