The eighth in our summer recipe series, courtesy of professional chefs Deja Hart and Mary Weaver of Newport Cooks: Cooking School for Adults & Children.
- 2 oz Butter
- 1 Large Yellow Onion, diced small
- 1⁄2 Head Garlic, minced
- 1⁄2 Bunch Celery, diced small
- 2 oz All Purpose Flour
- 1 lb Red Potatoes, diced
- 24 Littleneck Clams
- 1 cup White Wine
- 10 oz Smoked Fish, broken into small chunks
- 1⁄2 Bunch Fresh Thyme, stems removed
- 2 Bay Leaves
- 2 Tbsp Rhed's Hot Sauce
- 2 oz Dry Sherry
- 2 Quarts Canned Clam Juice
- 2 cups Heavy Cream
- Salt & Pepper to taste
- 1 Bunch Chives or Scallions, sliced (to Garnish)
Sweat onions and butter in a medium pot until translucent, approx 5 minutes. Add celery and garlic and sweat until garlic is translucent. Add flour and cook, stirring, for an additional minute.
Meanwhile, in a separate pot, bring white wine and 1 cup of canned clam juice to a boil. Add clams and cover with lid. Remove from pot as soon as clams open. Allow to cool then chop clams and reserve. Strain and reserve clam broth. Discard shells.
Add thyme, hot sauce and red potatoes to onion mixture. Cook for 5 more minutes. Deglaze with sherry. Add remaining clam juice, reserved clam broth, cream and bay leaves. Bring to a boil then reduce heat and simmer for 15 minutes. In the last few minutes of simmering, add chopped clams and smoked fish. Season with salt and pepper. Garnish with scallions and enjoy!