Frank Comito Clam Chowder
Frank Comito Clam Chowder
Ingredients
- 3 ounces bacon, chopped
- 3 ounces onions, diced
- 2 ounces shallots, chopped
- 2 ounces celery, diced
- 3 ounces fennel, fine sliced
- 6 ounces Yukon potatoes, large dice (first batch)
- 18 fluid ounces clam juice
- 46 ounces chopped clams, 1 can, with juice
- 2 bay leaves
- 8 ounces Yukon potatoes, large dice (second batch)
- 1 teaspoon bitters
- 1 teaspoon Tabasco sauce
- to taste pepper
- 26 fluid ounces cream
- 3 ounces butter
- 3/4 cup all-purpose flour
Instructions
- 1
In a large, thick-bottom pot, sauté the 3 ounces of chopped bacon until it is rendered and crispy. Remove the bacon from the pot, reserving the rendered fat. Set the crispy bacon aside for garnish or to add back later.
⏱️ 8 min
- 2
Add the 3 ounces of diced onions, 2 ounces of chopped shallots, 3 ounces of fine sliced fennel, 2 ounces of diced celery, and the first batch of 6 ounces of large diced Yukon potatoes to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until a fond (browned bits) forms on the bottom of the pot and the vegetables are softened. The first batch of potatoes will begin to break down, acting as a thickening agent.
⏱️ 12 min
- 3
Pour in the 18 fluid ounces of clam juice and add the 46 ounces of chopped clams (including their juice) and the 2 bay leaves. Use a wooden spoon to scrape up the fond from the bottom of the pot. Bring to a simmer and cook for 15 minutes.
⏱️ 15 min
- 4
Add the second batch of 8 ounces of large diced Yukon potatoes, 1 teaspoon of bitters, 1 teaspoon of Tabasco sauce, and pepper to taste. Continue to simmer for another 15 minutes, or until the potatoes are tender.
⏱️ 15 min
- 5
Stir in the 26 fluid ounces of cream and heat through gently, being careful not to boil.
⏱️ 5 min
- 6
In a separate small pan, melt the 3 ounces of butter over medium heat. Once melted, add the 3/4 cup of all-purpose flour and whisk continuously to form a roux. Cook for 1-2 minutes until lightly golden, then remove from heat and allow to cool slightly.
⏱️ 5 min
- 7
Gradually whisk the slightly cooled roux into the clam chowder in the pot, mixing well to ensure no lumps remain. The soup will begin to thicken.
⏱️ 3 min
- 8
Simmer the clam chowder for 20 minutes, stirring occasionally, to allow the flavors to meld and the soup to thicken to your desired consistency. Adjust seasoning with salt and pepper if needed.
⏱️ 20 min
- 9
Serve hot, garnished with the reserved crispy bacon if desired. The finished chowder should be thick and creamy, but not so dense that a spoon stands upright.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Frank Comito Clam Chowder
- 3 ounces bacon, chopped
- 3 ounces onions, diced
- 2 ounces shallots, chopped
- 2 ounces celery, diced
- 3 ounces fennel, fine sliced
- 6 ounces Yukon potatoes, large dice (first batch)
- 18 fluid ounces clam juice
- 46 ounces chopped clams, 1 can, with juice
- 2 bay leaves
- 8 ounces Yukon potatoes, large dice (second batch)
- 1 teaspoon bitters
- 1 teaspoon Tabasco sauce
- to taste pepper
- 26 fluid ounces cream
- 3 ounces butter
- 3/4 cup all-purpose flour
Instructions
- 1
In a large, thick-bottom pot, sauté the 3 ounces of chopped bacon until it is rendered and crispy. Remove the bacon from the pot, reserving the rendered fat. Set the crispy bacon aside for garnish or to add back later.
⏱️ 8 min - 2
Add the 3 ounces of diced onions, 2 ounces of chopped shallots, 3 ounces of fine sliced fennel, 2 ounces of diced celery, and the first batch of 6 ounces of large diced Yukon potatoes to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until a fond (browned bits) forms on the bottom of the pot and the vegetables are softened. The first batch of potatoes will begin to break down, acting as a thickening agent.
⏱️ 12 min - 3
Pour in the 18 fluid ounces of clam juice and add the 46 ounces of chopped clams (including their juice) and the 2 bay leaves. Use a wooden spoon to scrape up the fond from the bottom of the pot. Bring to a simmer and cook for 15 minutes.
⏱️ 15 min - 4
Add the second batch of 8 ounces of large diced Yukon potatoes, 1 teaspoon of bitters, 1 teaspoon of Tabasco sauce, and pepper to taste. Continue to simmer for another 15 minutes, or until the potatoes are tender.
⏱️ 15 min - 5
Stir in the 26 fluid ounces of cream and heat through gently, being careful not to boil.
⏱️ 5 min - 6
In a separate small pan, melt the 3 ounces of butter over medium heat. Once melted, add the 3/4 cup of all-purpose flour and whisk continuously to form a roux. Cook for 1-2 minutes until lightly golden, then remove from heat and allow to cool slightly.
⏱️ 5 min - 7
Gradually whisk the slightly cooled roux into the clam chowder in the pot, mixing well to ensure no lumps remain. The soup will begin to thicken.
⏱️ 3 min - 8
Simmer the clam chowder for 20 minutes, stirring occasionally, to allow the flavors to meld and the soup to thicken to your desired consistency. Adjust seasoning with salt and pepper if needed.
⏱️ 20 min - 9
Serve hot, garnished with the reserved crispy bacon if desired. The finished chowder should be thick and creamy, but not so dense that a spoon stands upright.
⏱️ 2 min