Wednesday, May 12, 2010
Bite with Belkys: Clam Chowder
Sometimes there's nothing like a nice cup of soup to satisfy your hunger. So one chef is going to show us how to make the perfect clam chowder, and he's got a special treat for those who can walk to his restaurant. Time to grab a Bite with Belkys.
The Chef: Ken Lyon
The Restaurant: The Cape Cod Room
The Dish: Clam Chowder
4 quahog clams
3 shallots, chopped
2 bay leaves
2 sprigs of thyme
3 stems of parsley
3 dash of white wine
1/4 cup of water
1/2 quarts of heavy whipping cream
1 strip of bacon, cooked
1 potato, cooked and cubed
Method of Preparation:
-Start by steaming the clams in a pot with shallots, bay leaves, thyme, parsley, white wine and water.
-Then, once the clams open remove them and strain the broth.
-Next, add heavy cream to the broth, bring it to a simmer and let it reduce.
-Now, move on to the fricassee. In a hot pot, add butter, bacon and leek. Cook this until the leek softens. Then, add cooked potato, diced clams, a little parsley and thyme.
At the restaurant, chef Ken places the ficassee in a plate, and then adds the clam cream at the table.
Serving Suggestion: Muscadet
FOR MORE INFORMATION:
The Cape Cod Room (inside the Bath Club)
5937 Collins Avenue
Miami Beach, FL 33140