New England Clam Chowder
The BEST Clam Chowder By Andrew Zimmerm In this episode of Wild Game Kitchen, I demystify cooking clams, mussels and oysters—all three incredible, sustainable s
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Ingredients
- 4 cups chicken broth
- 6 pounds Cherrystone clams
- 1 teaspoon celery seed, toasted and crushed
- 1 teaspoon fennel seed, toasted and crushed
- 1/4 pound unsalted butter
- 1 bulb fennel, minced
- 1 Serrano chile, finely minced
- 1 large yellow onion, diced
- 3 stalks celery, diced
- 2 carrots, peeled and sliced
- 2 large baking potatoes, peeled and diced
- 3 cups heavy cream
- Salt
- fresh ground pepper
- Minced chives, for garnish
- Buttered toast, for serving
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