Morgan Creek Grill Executive Chef Matthew Lagace Shares His New England Style Clam Chowder Recipe Just in Time for Super Bowl

Photo Credit to Matthew Lagace

Morgan Creek Grill Executive Chef Matthew Lagace has generously given us access to one of his signature recipes just in time for the big Super Bowl between the New England Patriots and the Atlanta Falcons.  We invite you to impress your guests with this recipe for New England Style Clam Chowder.  Thank you Chef Matthew for this contribution to our readers.

NEW ENGLAND STYLE CLAM CHOWDER

This is a recipe I’ve used in restaurants for years, it will yield
three gallons of chowder. Don’t be scared by the quantity, it will go
fast; especially during the Super Bowl.  I brought this to the
Lowcountry, recently, and reintroduce it as a special every now and
again.  It does not last very long

1 LB Butter, Unsalted
1 LB All Purpose Flour
5 LB Red Bliss Potato, Diced ½”
½ LB Bacon Raw, Diced ½”
3 LB Yellow Onion, Diced ¼”
1 LB Celery, Diced ¼”
½ GAL Whole Milk
½ GAL Heavy Cream
1 GAL Clam Juice, Canned
2 oz Clam Base, or Clam Paste
2 tsp Worcestershire Sauce
1 TB Tabasco Sauce
1 TB Fresh Thyme, Chopped
1 TB Garlic, Chopped
1 LB Corn, Frozen
4 LB Shucked Clam Meat
1 GAL Water

To Taste Salt & Black Pepper

1.       In a saute pan, melt the butter over medium heat.  Slowly whisk
in the flour and cook for 5 minutes until the mixture resembles wet
sand.  Set aside.

2.       Clean potatoes and cut into ½” dice.  Place in a pot, cover
with water, and cook through over medium-high heat (approx. 20 minutes).
Reserve.

3.       In a large stock pot add the bacon then place on the stove over
low heat.  Render the fat and cook until crispy.  Remove bacon bits and
leave fat in the pot.

4.       Add the onion and celery and cook until translucent.  Add bacon
back to pot.

5.       Whisk in clam base until fully incorporated.  Add milk, heavy
cream, clam juice, Worcestershire, Tabasco, thyme, garlic and corn.
Whisk to incorporate and then bring to a simmer.

6.       Once at a simmer, slowly add the roux (cooked butter and flour)
in small batches, whisking after each addition before adding the next
batch.  Whisking often, bring to a simmer.

7.       This step is optional: The soup will be very thick at this
point.  Using UP TO the 1 GAL of water, slowly whisk in water and thin
out to desired consistency.

8.       Add cooked potatoes and clams then bring to a simmer.  Season
to taste.