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Seafood Sourdough Chowder

Recipe Courtesy of Estate Chef Tod Kawachi

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:

  1. Scrub and soak the clams well in sea salted cold water for 20 minutes.
  2. Scrub and rinse the oyster shells, shuck them open and set aside in their own oyster juice chilled for later.
  3. Peel and devein the shrimp, saving the shells for stock.
  4. Cut the shrimp tails in half lengthwise and keep chilled for later

Chowder:

  1. Wash the Yukon gold potatoes then cut them into ½” cubes.
  2. Cook the bacon in a soup pot over low until fat renders and bacon is browned then remove to drain.
  3. Using the bacon fat, add in the onions, leeks and cook over low heat until softened without browning, about 4 minutes.
  4. Add in the stock and cubed potatoes, bring to a simmer a few minutes, until the potatoes are tender but still holding shape.
  5. Next, whisk in the sourdough starter for flavor and thickening, stirring well.
  6. Then add in the crème fraiche, clams and simmer just until the clams open.
  7. Add in the shrimp and oysters last minute, turn off the heat and stir in the pat of butter.
  8. Garnish with the crisp bacon, squeeze of lemon and a slice of freshly baked sourdough bread.

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