Cherrystone Clam and Oyster Chowder

Recipe Courtesy of Leah Cohen

Ingredients:

2 Tbs Minced garlic
10 Cherrystone clams
5 Oysters
1/4 white wine
1 Cup Chicken stock
1 Onion small dice
2 Potatoes peeled small dice
1 Green bell pepper small dice
3 Tbs Flour
1/2 Cup Guanciale small dice
1/2 Cup Heavy cream
1/2 tsp Cayenne pepper
Salt and Pepper to taste
1/4 Cups Scallions for garnish, sliced

Directions:

To start render the guanciale over low heat until nice and crispy. Strain out fat and reserve for cooking. In a sauce pot, heat 1 Tbs of guanciale fat, add garlic and clams, deglaze with white wine and then add chicken stock. Cover and wait for clams to open. Once clams open, strain liquid (this will be the base of the chowder). Take clams out of shell and chop into small pieces. In a separate sauce pot heat up remaining guanciale fat, add onions, green pepper, garlic and cook until tender. Add flour and cook for 2 min. Add clam cooking liquid. Add potatoes heavy cream salt and cayenne pepper. Once the potatoes are cooked add the cooked guanciale and shucked oysters (including whatever liquid they have). Once the oysters are cooked the chowder is complete. Garnish with sliced scallions.

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