Grandma Dave’s Seafood Chowder

May 9, 2009.   2 Comments.   Categories Chef David Wells, Comfort Food, Contributing Chefs, Seafood, Soups.  

Recipe and Photo by Chef David Wells

www.grandmadave.com

When you grow up on the coast, enjoying a great seafood chowder is part of the lifestyle.  The expectation that it isn’t just good, but exceptional goes with the territory.  Several of my high school friends went on to become very accomplished chefs.  It’s not surprising as growing up in the wine country and by the sea can be very inspirational.  One of those chefs also happens to be one of my favorite people from my time in Mendocino . . . David Wells.  He grew up in one of the best kitchens on the coast and in my opinion was destined to be the incredible chef and person he is today.  In addition to guiding the menus of 4-star restaurants, David has also cooked for many celebrities and leading corporations in California.  And in recent years, he started his own company – Wholearth Spice Co. which makes the highest quality marinades and spices on the market (www.wholearthspice.com.)  Needless to say, when I asked him to share his favorite technique for Seafood Chowder, I knew I would get a highly qualified recipe!  I know that this method will not disappoint my fellow chowder snobs . . .  Bon Appetite!

Prep time: 1 hour + or –

Cooking time: 1.5 hours

Ingredients:

• 1 pound apple smoked bacon diced
• ½ cup flour+ or –
• 1 bulb finely chopped garlic
• 1 medium yellow Onion, finely chopped
• 2 medium, carrots, peeled and small diced
• 3 stalks celery, small diced
• 1 bunch scallions, finely chopped, using white part only
• 2 tablespoons Italian Spice Blend*
• 2 cups (16 oz) pale dry sherry
• 2 cups (16 oz) clam juice or halibut stock
• 2 medium Russet Potatoes, peeled and small diced
• 8 ounce medium size prawns, peeled, de-veined and small diced
• 8 ounces Sea Scallops, hinge removed and small diced
• 8 ounces clam meat
• 8 ounces Halibut, Snapper or white fish, small diced
• 3 tablespoons parsley, finely chopped
• 1 tablespoon tarragon, finely chopped
• 2 tablespoons chives, finely chopped
• 3 cups (24 oz) soy or rice milk (Optional: half and half or cream for a rich version)
• Sea salt  to taste
• *We recommend Wholearth Spice Italy blend for best results

Method:

1. In eight quart pot, render bacon until golden brown and crispy
2. Drain off bacon fat, measure ¾ cup to add back to pot.
3. Add flour, you may need more depending on fat content of the bacon, (roux should be at least as thick as peanut butter at this point, maybe a little thicker)
4. Add garlic, onions, carrots, celery, scallion white, and sauté for 5 min. until soft
5. Deglaze with Pale Dry Sherry and reduce by half.
6. Add clam juice and bring up to simmer. Skim foam off the top
7. Add Italy spice blend if desired.
8. Add potatoes and simmer until tender. May need to adjust with stock or H20.
9. Simmer gently for 20 min.
10. Remove 2-3 cups of soup liquid into separate pot and cook Seafood separately
11. Add cream or milk as desired and herbs
12. Season with Kosher (or sea) salt, and fresh ground black pepper to taste.
13. Bring up to simmer and let sit for 10 minutes before serving