McCormick & Schmick's New England Clam Chowder Recipe
Feb. 25, 2015, is National Clam Chowder Day. In celebration, McCormick & Schmick's Seafood & Steaks Restaurants is sharing their New England Clam Chowder Recipe.
If you're interested in the Chilean Sea Bass recipe that was featured on the show, you can get the recipe here!
Yield: 2 quarts
Ingredients Needed:
- 2 cups medium diced potatoes
- 4 strips sliced bacon
- 4 tablespoons margarine
- ¾ cup flour
- ¼ cup diced carrots
- ¼ cup diced onions
- ¼ cup diced green peppers
- ¼ cup diced celery
- 1 quart water
- 1 (8-ounce) can clam juice
- 1 ½ pounds clams
- 1 cup cream
- ½ teaspoon thyme
- ¼ teaspoon sage
- ¼ teaspoon white pepper
- ¼ teaspoon salt
- Butter Pats (optional)
Blanch the potatoes until just barely tender. Rinse under cold running water, drain and set aside.
Sauté the bacon in a 4-quart sauce pan over medium heat until it is crisp and all bacon fat has been rendered. Remove the bacon from the pan, dice and set aside.
Return grease to the pot along with half the margarine. Add flour and cook the roux on low heat for 3 to 4 minutes. Remove the roux from pot and set aside. Add remaining margarine to pot and sauté the carrots, onions, green peppers, and celery over low heat to soften. Return roux to pot, and add water and clam juice. Raise the heat to high and cook, stirring frequently for 6 to 8 minutes, until thickened. Add clams, bacon, potatoes, seasonings, and cream. Simmer about 5 minutes.
Serve in chowder bowls and float a pat of butter on top of each serving, if you desire.
McCormick & Schmick's Seafood Restaurant has two Pittsburgh locations: Downtown Pittsburgh at Piatt Place (301 Fifth Avenue), to make a reservation call (412)-201-6992. SouthSide Works (2667 Sidney Street), to make a reservation call (412)-432-3260.
