Sarge’s Clam Chowder
"The chowder can be refrigerated for up to 3 days...."
INGREDIENTS
•
20 lb quahog clams, or a combination of quahogs, steamers, and razor clams
•
¼ cup dry white wine
•
2 bay leaves
•
½ tsp black peppercorns
•
¼ lb salt pork, or a combination of quahogs, steamers, and razor clams skin removed, cut into ¼-inch dice
•
¼ lb bacon, cut into 1-inch dice
•
2 Tbsp olive oil
•
3 lb medium Yukon Gold potatoes, partially peeled and quartered
•
2 large sweet onions, cut into 1-inch dice
•
12 plum tomatoes, chopped
•
1 small fennel bulb trimmed and thinly sliced
•
1 garlic clove minced
•
4 Tbsp (½ stick) unsalted butter, plus more for serving
•
1 tsp fresh thyme leaves
•
6 cups heavy cream
•
2 Tbsp chopped fresh dill
•
1 Tbsp steak sauce
•
¼ tsp Old Bay seasoning
•
5 drops Worcestershire sauce
•
5 capers
•
Salt and freshly ground black pepper
•
Herb sprigs such as tarragon or sage, for garnish
Comments & Reviews
Just A Pinch Sweepstakes