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Chefs are passionate allies in our work to feed hungry kids — as advocates, fundraisers and ambassadors.
As our thanks to you for your support, we share a recipe from one of our chef friends each month.
This month's recipe comes from Chef Elizabeth Falkner and we hope it warms you up during a cold winter day. A passionate hunger fighter Elizabeth ran the NY Marathon in 2016 for Team For Kids. In May 2019, she rode 300 miles in Chefs Cycle for No Kid Hungry raising money for kids and she plans to do it again in 2021.
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New England Clam Chowder
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By Elizabeth Falkner
Serves 2 |
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Ingredients:
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2 dozen clams
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1 Tbsp olive oil
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2 slices bacon or salt pork |
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1 onion, chopped into small dice |
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1 stalk celery, chopped into small dice |
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1 bay leaf |
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1 clove garlic, minced |
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3 sprigs thyme |
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1/2 bulb fennel, cut in half lengthwise and sliced thin, save fronds for garnish |
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2 cups white wine |
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1/2 cup clam juice |
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2 Yukon gold or russet potatoes, peeled and cut into large chunks (steamed or boiled) |
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1 cup cream |
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1 cup milk |
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1/2 tsp Tabasco |
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Method:
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1.
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Cut the bacon or salt pork into 1/4" pieces. |
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2.
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Set a medium stock pot on high heat and add the olive oil. Add the bacon and cook for one minute. Add the chopped onion, celery, bay leaf, garlic, the thyme sprigs and the fennel and cook for two minutes. Add the clams, white wine, and clam juice.
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3.
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Heat the milk and cream in a separate saucepan and then add to the clam pot. |
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4.
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Add the potatoes and hot sauce. When clams open, the soup is ready to serve. |
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5.
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Ladle immediately into bowls and garnish with parsley, tarragon and fennel fronds. |
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Sourced from Elizabeth Falkner's "Cooking Off The Clock", 2012, Ten Speed Press
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About Chef Elizabeth Falkner
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Elizabeth Falkner is a chef, author, and tv personality. She relentlessly cooks and raises money for charity events and food festivals all over. Elizabeth does both savory and sweet, traditional and modern. She is an advocate for people and chefs to think more like athletes and "stay fit to cook".
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