Malta Development Blog

Saratoga Spring's annual Chowderfest is slated for February 6, 2016. Show your support for Malta's very own Andy's Adirondack Grille and more Malta favorites as they present their savory and tempting chowders. Can't wait to sample scrumptious chowder from local eateries? If not, whet your appetite with this seafood chowder poutine recipe. Once prepared, serve over a pile of mouthwatering, freshly-cooked french fries.
 
Total Cooking Time: 1 hour
 
Serves: 12 helpings poutine, 4 helpings chowder
 

Stock:

• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon white peppercorns
• 4 garlic cloves, sliced
• 1 small onion or 4 shallots, sliced
• 1 tablespoon butter
• 2 pounds fresh clams
• 1 1/2 cups dry white wine (suggested: Sauvignon Blanc)
• 6-8 sprigs fresh thyme or more if desired
• 3 bay leaves
• 2 pounds fresh mussels

Sauce:

• 1 pound smoked bacon, cut into 1/2 inch lardons
• 1 stick and 3 tablespoons of butter
• 2 garlic cloves, finely chopped
• 2 shallots, finely diced
• 1/2 cup white wine
• 1/2 cup all-purpose flour
• 4 cups cold whole milk
• 1 cup 1/3-inch-diced carrots
• 1 cup 1/3-inch-diced celery
• 1 cup 1/3-inch-diced fennel
• 4 tablespoons finely chopped fresh flat-leaf parsley
• Salt
• Finely sliced green onions or chives, for garnish

Directions

Stock: Choose a heavy-bottomed pot so heat is equally distributed when cooking. We're not looking to brown the ingredients, just make them tender and translucent. On low heat, add the butter, then the peppercorns, garlic, shallots, and coriander. Stir often. Once the shallots are translucent, add the white wine, thyme, bay leaves, and clams. Next, cover the pot to steam the clams. As they begin to open, add the mussels. Simmer until both your clams and mussels open, about 3 minutes.
 
Next, strain and save the leftover liquid from the pot. Your shellfish will be hot so set them aside until you can shuck out the meat (refrigerate the meat for the sauce). Next, discard the vegetables and herbs.
 
Sauce: In the same pot, melt the fat out of the bacon in medium heat. The fat will be used to make the roux later. Once the bacon begins to brown, add 3 tablespoons of butter, then the garlic and finally the shallots. Heat over medium heat until shallots are translucent. Now it's time to add the white wine. Reduce until it's virtually dry. Now add the reserved shellfish stock and reduce by half. Take off the heat and set aside.
 
In a separate small pot, melt 1 stick of butter. Stir in the flour while removing clumps. Cook for 3 to 5 minutes while stirring. Transfer the roux to the bacon pan under medium heat. While stirring, add the cold milk and bring to a boil and then reduce to a simmer. Make sure to keep stirring so the flour doesn't stick to the bottom. Simmer for 10 minutes and then add celery, fennel, and carrots. You'll want to remove the raw flour taste from your sauce and tender vegetables so cook for an additional 10 minutes.
 
Add the reserved clams and mussels and simmer for up to 1 minute. Finally, add the parsley, season with salt, and garnish your meal.
 
Recipe and image adapted from FoodNetwork