Tuesday, August 15th, 2017
Clam and Corn Chowder
Chef Nick Liberato of Venice, California’s “The Whaler,” is in the kitchen making clam and corn chowder on a bed of fries. He recommends adding white wine to the dish to add acidity. This helps deglaze the pan and also marries all the flavors. If you want to use fresh clams, his favorite are “Chesapeake Bay.” When you are done, you can store the chowder in your freezer for up to three months.
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