A few decades ago, Chris and one of his best friends, Bob Shattinger, started a seafood company called, Bob & Weave’s Seafood. During that time, one of their most popular items was their famous Clam Chowder. Now, Chris and Bob are ready to share with the world how they made their famous dish for everyone to enjoy. There’s nothing quite like a New England style Clam Chowder on a crisp Fall day, so take advantage and make some this weekend!
Bob & Weave's Clam Chowder
Serves 6 | Prep Time: 30 mins | Cook Time 1 hour
Serve with Toro Run Chardonnay
2 dozen steamed clams (for serving)
4 large Potatoes peeled and diced
1 quart clam juice
1 lemon cut in half
8 strips bacon diced
1 large onion diced
2 sticks of butter
1 cup flour
6 cloves chopped garlic
1 quart whole milk
2 cups whole canned clams
Small jar of roasted red peppers drained and chopped
Salt and pepper to taste
3 bay leaves
2 tablespoons parsley finely chopped plus a little extra for garnish
2 tablespoons fresh thyme finely chopped
1 cup Toro Run Chardonnay
In a large stock pan (that will eventually hold entire chowder) add potatoes, clam juice, and lemon cut in half. Bring to a boil and remove from heat.
In another pan, start making rue of equal amounts butter and flower. Add to milk cooking slowly and constantly stirring until milk thickens. Milk must come to a complete boil to see final thickness. Remove from heat and set aside.
In a large frying pan, start cooking bacon until almost crispy. Then add chopped garlic and onion. Cook until onions are translucent. Deglaze bottom of the pan with the white wine, and add thyme, parsley, and bay leaves.
Transfer everything into potato clam broth pan and stir. Add roasted red peppers and stir.
Add thickened milk slowly then season with salt and pepper to taste. Simmer for about 20 minutes constantly stirring.
Steam or grill clams and put 4 clams in the bottom of a bowl and ladle the hot chowder on top. Sprinkle some chopped parsley on top and serve.