As the summer heats up you might not be thinking stew but this could change your mind: we’re making a delicious seafood stew that is made with some summer staples like clams and corn.
Quahog stew
10 lbs
- Quahogs
- 1/2 gal Clam juice
- 3 lbs Slab smoked bacon, diced
- 3 lbs Celery, diced
- 3 lbs Onion
- 1 oz Garlic, minced
- 1/2 gal Heavy crea
- z Butter
- 8 oz Flour
- 3 tbsp Thyme
8 oz
- Put quahogs in pot with clam juice
- Steam them; when opened remove them from the juice
- Pull meat from the shells and dice
- Reduce the clam juice by half and strain keeping the juice to the side
- In the same pot add the bacon
- Render the bacon and then add the celery, onion and garlic
- When all is caramelized add the butter
- When butter is melted add the flour to pot to make a roux
- Add cream, clam juice and thyme
- Let thicken