Bite with Belkys: Clam Chowder

The Chef: Ken Lyon
The Restaurant: The Cape Cod Room
The Dish: Clam Chowder

Ingredients:

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
butter
1 strip of bacon, cooked
1 leek
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.

To Plate:

At the restaurant, chef Ken places the ficassee in a plate, and then adds the clam cream at the table.

Serving Suggestion: Muscadet

Serves: 4

FOR MORE INFORMATION:

The Cape Cod Room (inside the Bath Club)
5937 Collins Avenue
Miami Beach, FL 33140
(305) 864-1262
www.thecapecodroom.com