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Curb Your Cravings with Davio's Clam Chowder Recipe

By Antonia DePace | July 23, 2020 |

ClamChowder.jpg

The reopening of many Boston area restaurants—at least with outdoor dining—is a reminder of the bliss we’ve missed. Here, Davio’s chef/owner Steve DiFillippo gives you a way to spruce up your recipe book with his classic clam and corn chowder. Happy cooking!


Yield 4 portions, 8-10 ounces

Ingredients

3 dozen Little neck clams, scrubbed

5 thick slices Niman applewood smoked bacon, cut into lardons

(stack the bacon strips, cut width-wise into little rectangular pieces)

2 medium Spanish onions, finely diced

2 cups Fresh corn

½ cup Celery, diced

To taste Kosher salt and freshly ground black pepper

2 cups Baby Yukon Gold Potatoes, diced into ½ inch pieces

3 cups Heavy cream

4-5 sprigs Fresh thyme

2 Bay leaves

Preparation

  1. Place clams and 2 cups of water in a large saucepan set over high heat.

  2. Cover and cook for 6 minutes.

  3. Remove clams that have opened with a slotted spoon; reserve in a bowl.

  4. Cover saucepan and cook remaining clams until they have opened—about 2 minutes. Discard any unopened clams. Reserve liquid in a saucepan.

  5. Set a fine mesh sieve over a medium bowl. Pour the liquid from the saucepan through the sieve and reserve the collected clam juice. Discard any debris left in the sieve. Wipe out the saucepan.

  6. Remove the clam meat from the shells. Keep shells for presentation or discard. Reserve clams.

  7. Set the wiped-out saucepan over medium heat and add in the bacon lardons.

  8. Cook until brown and crispy, then add in the diced onion, corn & celery. Season lightly with salt, cook until soft and translucent, stirring often, about 5 minutes.

  9. Add in the chopped potatoes and cook, stirring often, for an additional 5 minutes.

  10. While the potatoes cook, add the heavy cream. Simmer for 10 minutes.

  11. Gradually stir in the reserved clam juice, toss in the bay leaves and thyme.

  12. Bring to a boil then reduce heat to low and simmer until potatoes are cooked through and the soup has thickened, about 10-15 minutes, stirring often.

  13. Remove the bay leaves and thyme. Stir in the reserved clams. Season to taste with salt and pepper.


Photography by: Courtesy of Davio's