I grew up on New England Seafood, with all kinds of variations of different dishes. For example, I was never a big fan of clam chowder, but I always liked many of the ingredients, so we came up with this chowder-less chowda. It’s a great appetizer before most meals.
- 5 pound bag of New England littleneck clams
- 2 pounds of small red potatoes, rough chopped
- 2 cups of chopped red onions
- 1 cup chopped shallots
- 4 cloves minced garlic
- 4 ears of corn, grilled and kernel cut off
- 2 cups dry white wine
- 16 ounces of unsettled butter separated (2 sticks)
- 2 cups chopped and seeded Roma tomotoes
- 2 cups chopped fresh basil
- 1 teaspoon of red pepper flakes
- Kosher salt and freshly ground pepper
- All-clad 6 quart saute pan
- Mixing tub
- Scrub the clams and put in a mixing tub of cold water, with a cup of flour mixed in, which will get the clams to cough up any sand that might have inside.
- Rough-chop the potatoes, roughly into 1/2 inch pieces.
- Peel, then finely-chop the red onions and the shallots.
- Mince the garlic.
Time to Cook
- Melt a stick of butter over medium-high heat and add potatoes for 20 minutes, season with salt and pepper, stirring every 5 minutes till crisp. Set aside.
- Melt the other stick of butter in sauce, with onion, shallots, red pepper flakes until translucent.
- Add wine, basil and tomatoes, and simmer for 8 minutes.
- Add the clams and cover — check in 10 minutes and remove any opened clams.
- Mix the clams along with potatoes, corn and serve.