Lunchbreak: GT Fish and Oyster chef Giuseppe Tentori makes clam chowder

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Giuseppe Tentori

GT Fish and Oyster
531 N. Wells Street
Chicago
www.gtoyster.com

GT Clam Chowder

Ingredients:
1 cup Neuske slab bacon, diced small
1 ½ cup celery, diced small
1 ½ cup onion, diced small
2 tbl minced garlic
2 cups Yukon gold potato, diced small
1 cup dry white wine
1 51 oz can of chopped clams
1 qt heavy cream

Directions:
In a large pot, over medium heat, add the Neuske bacon.  Saute bacon for 10 minutes stirring frequently. After the 10 minutes add the celery, onion, and garlic and continue to cook for another 5 minutes, stirring frequently. After 5 minutes, add the wine and reduce till dry about 2 minutes.  Add the potatoes and cream and bring to a boil.  Once at a boil, reduce the heat to medium low and simmer for 20 minutes, stirring frequently and scraping the bottom of the pot with the spoon. Once the potatoes are almost cooked through, about 20 minutes, add the clams and simmer for 10 more minutes. Adjust the seasoning with salt and pepper and let the soup rest for 10 minutes before serving.

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