Seattle Top Chefs: Kids' Menu - John Sundstrom

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KING5.com

Posted on September 5, 2011 at 8:00 PM

Updated Thursday, Sep 1 at 3:23 PM

Video: Kids' menu - Owen's clam chowder with bacon and potatoes

Chef John Sundstrom with Lark restaurant in Seattle says about this recipe: "My son, Owen, likes to help make this easy chowder. We cut the onions and celery large, so that we can take them out easily for him. He likes the flavor, but doesn't want them getting in the way of the clams, bacon and potatoes! He's guaranteed to eat a bunch!"

OWEN'S CLAM CHOWDER WITH BACON AND POTATOES

Clam Stock

1 t. Butter

½ cup Onions, roughly chopped

2 lbs. Manila clams

2 cup Dry white wine

1. Melt butter, add clams and white wine, simmer gently for 10 minutes or until all clams have opened.

2. Strain through a fine strainer and reserve liquid.

3. Shuck clams, and reserve.

Soup

1 T. Butter

1/4 cup Bacon, small dice

1/4 cup Onion, large dice

1/4 cup Celery, large dice

1 cup Yukon Gold potatoes, peeled and 1/2"dice

2 cup Reserved clam stock

2 cup Milk

1 cup Heavy cream

1/4 lb. Reserved clams

Salt

Method:

Sweat onion and celery in butter without coloring. Add reserved clam stock, cream, potatoes, simmer until vegetables are tender, add milk, add clams, cook for 30 seconds. Season. Spoon into serving bowls (no onion or celery for kids!), serve with oyster crackers.

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