The BEST Clam Chowder

Name: The BEST Clam Chowder
Ingredients: 4 1/4 cups Fish Stock (or Andrew or Barton’s Shellfish Stock); 6 pounds cherrystone clams (about 48 clams); 1/3 pound salted butter (1 ½ sticks or six 1-inch cubes); 1 fennel bulb, minced (about 1½ cups); 1 serrano chile, finely minced; 1 large yellow onion, diced (about 1 ½ cups); 3 celery stalks, diced (about 1 ½ cups); 2 carrots, thinly sliced (about I cup); 1 teaspoon celery seeds, toasted and crushed*; 1 teaspoon fennel seeds, toasted and crushed*; 3 small Yukon Gold potatoes, peeled and diced (about 3 cups); 3 cups heavy cream; Salt; freshly cracked black pepper; 1/2 cup minced parsley; 1/4 cup minced chives; Buttered toast

andrewzimmern.com

Clams are one of my desert island foods. I’ve dug them out of the bays of Long Island Sound since I could walk. This soup reminds me of cold fall and early wint

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