OMG Clam Chowder with Savory Whipped Cream

Author

Helen Park

Servings

4-6

Category

Soup

Appetizer

Ingredients

• Clam chowder:
• 2 Tbsp butter
• 1 cup pancetta, diced ¼” (or 1 4oz package Citterio Cubetti Pancetta)
• 1 cup finely diced onion ¼”
• 2 Tbsp flour (regular or gluten-free)
• 3 Tbsp OMG
• 2 cans of chopped clams (6.5oz each) drained – keeping the clam and juice separate
• 3 cups stock (chicken or vegetable)
• 1 pound Yukon gold potatoes, peeled and thinly sliced (about 2 ½ cups)
• 1 cup heavy cream
• 1 tsp dried thyme
• 1 tsp fine sea salt
• 1 tsp Tellicherry black pepper, ground
• 1 cup heavy cream
• ½ tsp fine sea salt
• ½ tsp Tellicherry black pepper, ground
• 1 tsp OMG
• 1 Tbsp Amahari
• ¼ cup olive oil
• 1 sleeve of Saltine crackers (about 36 crackers)
• 1 tsp d

Directions

1. In a large heavy bottom pot over medium heat, heat the olive oil until shimmering and add the pancetta and onions.
2. Sweat pancetta and onions, stirring occasionally, until the onions are softened.  This should take about 5 minutes.
3. Add the flour and stir well, allowing the flour to combine with the butter and rendered pancetta.
4. Add the 3 tablespoons of OMG and stir well to combine.
5. Then add the clam juice, stock, potatoes, heavy cream, thyme, salt, and black pepper.  Stir the pot well to deglaze any flavored bits from the bottom of the pot.
6. Turn the heat to high to bring to the boil and reduce the heat to simmer gently about half an hour or until the potatoes are completely tender.
7. When ready, stir in the clams and continue simmering until the clams are heated through.
8. In a medum sized bowl, add the cream, salt, black pepper, and OMG.  Whisk until the cream reaches a stiff peak and set aside, refrigerated.  Feel free to use a stand mixer or hand mixer for this step.
9. Preheat the oven to 350F.
10. Mix the olive oil and Amahari to combine well.
11. Onto a parchment lined baking sheet, brush the top of each cracker with the spiced oil and lay the crackers in a single layer.
12. Sprinkle a pinch of salt over the crackers for a little extra seasoning.
13. Back for 12 minutes, or until golden brown, turning the tray halfway through baking.
14. When all of the parts are ready, ladle a bowlful of hot soup and add a dollop (this is a good time to practice your quenelles) of savory whipped cream and enjoyed with the spiced crackers!