clam  chowder

Forget the New England and Manhattan versions of Clam Chowder. Chef Justin has made up his own Florida style Clam Chowder with local Cedar Key clams and other  flavorful Florida commodities. 

Yield 4-6 Servings​Ingredients:

• 2 pounds small to medium sized live Florida hard-shelled clams, well scrubbed
• 1/4 pound bacon, chopped
• 4 cloves garlic, chopped
• 1 yellow onion, chopped
• 1 cup Florida corn kernels, from 2 cobs
• 1/2 cup Florida celery, chopped
• 1 cup Florida bell peppers, assorted colors, chopped
• 3 cups vegetable or seafood broth
• 1.5 cups heavy cream
• 2 cups Florida potatoes, diced and blanched
• 2 tablespoons fresh thyme leaves, finely chopped
• 2 teaspoons seafood seasoning
• 1 lemon, juiced
• 2 large Florida tomatoes, seeded and diced
• 1/4 bunch scallions, sliced
• 2 cups homemade croutons
• Sea salt and fresh ground pepper to taste

 
Preparation:

1. Preheat a large stock pot over medium high heat.
2. Add bacon to the pre heated pot, and cook until almost crispy.
3. Add onion, garlic, bell peppers, corn and celery.
4. Continue to cook ingredients for several minutes.
5. Add the broth, heavy cream, potatoes, herbs, and seafood seasoning.
6. Bring ingredients to a simmer and add the clams.
7. Continue to cook until the clams start to open.
8. Add the diced tomatoes and lemon juice.
9. Taste the chowder and adjust seasoning with salt and pepper.
10. When the clams have opened all the way, the chowder is ready to serve.
11. To serve chowder, ladle an even amount into each bowl.
12. Garnish the chowder with scallions and croutons.