Courtesy of Chef Yuhi Fujinaga, The Sea Grill
Makes 2 quarts serves 8 appetizers
For the clam broth:
15 chowder clams
1 1/2 cup water
1/2 cup dry white vermouth
Thoroughly wash clams with cold water, remove any dirt or sand.
In a large, non-reactive pot over medium-high heat combine all ingredients and cover, simmer until all clams are fully open (approx. 15 minutes).
Remove clams from liquid, discard shell and save meat for the soup, carefully decant the broth off into a clean vessel, avoiding any sand.
Remove outer layer of the clam and snip off the hanging mussel.
For the chowder:
2 tablespoons unsalted butter
4 strips smoked bacon, cut crosswise, 1/8th inch
1 small onion, small diced
2 branches celery, small diced
2 small leeks, white only, split in ¼’s, diced, then washed well
1 tablespoons all purpose flour
1/4 cup vermouth
2 1/4 cup clam broth (preparation preceding)
2 1/2 cup heavy cream
1 medium size potato, peeled, small dice
1/2 lbs medium shrimp, peeled, de-veined, cut into thirds
1 1 1/2 lbs lobster, steamed 14 minutes, remove meat, cut into bite-size
15 chowder clams (reserved from clam broth preparation) cut into bite-size
1/4 bunch flat parsley, roughly chopped
In a medium, non-reactive soup pot over medium flame, add butter and bacon.
Add onion, celery and leeks, sweat gently without color until vegetables are soft.
Add flour and cook for 2 minutes.
Add vermouth, bring to boil, cook for 1 minute.
Add clam juice, bring to a boil simmer 5 minutes.
Add heavy cream and potatoes, bring to a boil, simmer until potatoes are tender.
Add seafood, bring to 1 boil and remove from fire.
Season, salt, and plenty fresh ground black pepper (some cayenne or tabasco optional).
Sprinkle parsley just before serving.
