Ingredients
1 lb. Clams, Manila or Little Neck
6 ea. Shrimp, fresh, head on, in shell
8 ea. Oysters
1 lb. Yukon Gold potatoes
4 oz. Bacon, chopped
¼ C. Leeks, whites sliced
½ C. Onions, diced
3 oz. Crème Fraiche
3 oz. Sourdough Discard
Lemon Wedge
Pat of Butter
2 Tbl. Sea salt
3 C. Stock
For the Stock
Shrimp Shells-reserved
1/8 tsp. Fennel seed
1 ea. Bay leaf
1 sprig Thyme, fresh
½ C. Onion, thin sliced
¼ C. Leek, white thin sliced
1 ea. Garlic clove
2 oz. White wine
1 Qt. Water cold
Combine all ingredients into a soup pot and bring to a simmer for 15 minutes, then strain and set aside.
Instructions
Prep the seafood:
Chowder:
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