COD & CLAM CHOWDER WITH CREAMY DASHI, BACON, & JALAPEÑO


COOKING TIME 40 MINS	SERVES 4	CHEF's PHOTO

Chef Gregory Gourdet has swapped in coconut milk for heavy cream and flavored the broth with some umami packed kombu for a healthy and flavorful take on creamy clam chowder.


COOKING TIME 40 MINS	SERVES 4	RECIPE BY CHEF GREGORY GOURDET

Chef Gregory Gourdet has swapped in coconut milk for heavy cream and flavored the broth with some umami packed kombu for a healthy and flavorful take on creamy clam chowder.

Here's Chef's version, now it's your turn!

DID YOU KNOW?

There are dozens of clam varietys and, as evidenced by ancient shell remains found on coasts around the world, they've been eaten for centuries.
MSC certified clams Are Fished in the Northeast and Northwest Atlantic Ocean, the Western Central Pacific Ocean, and the Mediterranean and Black Sea.

DID YOU KNOW?

There are dozens of clam varieties and, as evidenced by ancient shell remains found on coasts around the world, they've been eaten for centuries.

MSC certified clams Are Fished in the Northeast and Northwest Atlantic Ocean, the Western Central Pacific Ocean, and the Mediterranean and Black Sea.

In 2009, the Vietnam Ben Tre Clam Hand Gathered Fishery was the first fishery in Southeast Asia to achieve MSC certification.

Atlantic surfclams are the largest bivalves the western North Atlantic, growing up to 8.9 inches!

Ready to cook? Let's see what you need!

INGREDIENTS

REMEMBER TO

For the dashi
5 x 10 inches Japanese dried kelp (kombu), in several pieces, if necessary
5 cups chicken stock, slightly salted homemade or store bought
2 c lightly packed Japanese bonito flakes (katsuobushi)

For the chowder
1 lb MSC certified small clams, such as Manila or Littlenecks, scrubbed under cold water
1 lb MSC certified cod, cut into one-inch pieces
2 T extra-virgin olive oil
1/2 lb all-natural bacon, cut into ¼ inch cubes or strips
2 medium onions, cut into ¼ inch dice
12 garlic cloves, roughly chopped
2-inch knob ginger, peeled, halved lengthwise, and thinly sliced
1 large jalapeño, very thinly sliced
6 c coconut milk
2 T fresh thyme leaves
1/2 t kosher salt
3 scallions, trimmed and thinly sliced

Nutrition Information
8 servings

Calories: 520 kcal
Total Fat (g): 45 g kcal
Cholesterol: 55mg
Sodium:410 mg
Total Carbs: 10 g
Fibers: 0 g
Sugars: 0.5 g
Protein: 20 g

Let's cook!

STEP 1

In a large, wide, heavy pot (like a Dutch oven) heat the olive oil over medium heat until it shimmers. Add the bacon and cook, stirring every couple of minutes until it’s golden brown, about 5 minutes. Add the onions, garlic, and ginger, and cook, stirring occasionally until the onions are translucent and garlic has begun to soften, about 4 minutes. Add jalapeño and thyme and cook about 30 seconds longer.

STEP 2

Add the kombu, coconut milk, and salt, and increase the heat to high. Stir well. Let it come to a boil, then lower the heat to maintain a lively simmer. Cook until the liquid has reduced by about a third and thickened, about 20 minutes. Discard the kombu.

STEP 3

Add the clams and fish to broth, stirring gently so they’re all submerged, then reduce the heat to low. Cover the pot, adjusting the heat to maintain a very gentle simmer, and cook until all the clams have popped open and the fish is cooked through, about 5 minutes. Turn off the heat. Stir in the scallions, then serve right away.