Name: “Clam Chowder”
Yield: Makes 6 Servings
Cuisine: French
Ingredients: 14 ounces reserved cod trimmings (from above); 2 medium shallots, sliced; 12 ounces Yukon Gold potatoes, peeled; ¼ cup crisp, dry white wine, such as Sauvignon Blanc; 2 tablespoons Brunoise; 1 teaspoon very finely minced garlic; 5 tablespoons (2½ ounces) unsalted butter; 3 tablespoons olive oil; 1 cup crisp, dry white wine, such as Sauvignon Blanc; 1 side cod (a whole fillet, about 2½ pounds), skin and any bones removed; Flour for dusting; 1 cup heavy cream; Canola oil; 6 sprigs thyme; 12 black peppercorns; 1 sprig thyme; ½ small shallot, peeled; 1 small clove garlic, peeled; 6 littleneck clams, soaked in a few changes of cold water for several hours, drained, and scrubbed with a brush; 2 teaspoons finely chopped Italian parsley; ¼ cup sliced celery (peeled and cut on a diagonal into 1/16-inch slices), blanched until tender (see Big-Pot Blanching), chilled in ice water, and drained; Kosher salt and freshly ground white pepper; ½ teaspoon finely minced Italian parsley; 2 to 3 tablespoons Beurre Monté; ⅓ cup diced peeled Yukon Gold potato (¼-inch dice), boiled untill tender and drained; 1 tablespoon Brunoise; 1 tablespoon kosher salt; 5 cloves garlic, crushed; 1 small bay leaf; Parsley Oil, in a squeeze bottle

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

I love cod, because you can do so much with it. I wanted a garnish for a cod fillet that was indigenous to where that cod was from. Thus the New England chowder, and also the cod cakes, which are wonderful all by themselves—I used to serve them as a canapé. They’re based on brandade, which is a traditional French dish of puréed salt cod and potatoes. These cakes are sautéed to develop a perfect crust on the outside and creaminess on the inside. I use them as the pedestal for the fillet, whi