NEW ENGLAND CLAM CHOWDER RECIPE FROM FOOD NETWORK STAR CHEF MICHELE RAGUSSIS

If you watched Season 8 of Food Network Star, you undoubtedly remember Chef Michele Ragussis. I could think of no better person to go to for a recipe on National New England Clam Chowder Day than Michele. She is an expert on New England cuisine. Her pilot for Food Network, My New England, highlights her love of the region and her passion for cooking the seafood found in its waters.

This is Michele's award-winning New England Clam Chowder recipe. It's like a trip to the New England coast in a bowl... comforting, rich, and rustic. Note that Michele indicates using frozen clams if you cannot find fresh. I know you'll enjoy this recipe- it is one of the best clam chowders I've ever eaten. Thank you, Michele, for allowing me to share it! Read more about Michele in my interview or on her blog: Chef on a Pier

MICHELE’S NEW ENGLAND CLAM CHOWDER

INGREDIENTS

1 pound (4 sticks) butter

1 1/2 white onions, diced

5 stalks celery, sliced thin

1/3 cup all-purpose flour

2 tablespoons clam base* or clam juice

4 potatoes (Idaho or Russet), peeled and cut into 1/4-inch cubes

2 pounds fresh chopped clams **

4 cups heavy cream

2 to 3 tablespoons chopped fresh dill

Salt and freshly ground black pepper

A few dashes of your favorite hot sauce

1 loaf crusty bread, for serving

* Find clam base at the seafood market or substitute clam juice, found at most grocery stores

**Look for fresh clams at your local seafood market, or use high-quality frozen clams

DIRECTIONS:

In a deep stockpot, melt the butter over medium heat. Add the onions and celery and saute until translucent, about 4 minutes. Sprinkle in the flour and stir. Let the flour cook for 1 to 2 minutes. Whisk in 8 cups water and the clam base and whisk vigorously, making sure there are no lumps from the flour. Bring the mixture to a boil, reduce to a simmer. Stir in the potatoes and chopped clams. Simmer for 20 minutes. Add the cream, dill, and season with salt and pepper, to taste. Bring back to a boil, reduce to a simmer, and cook until thickened, another 20 minutes. Check for seasoning, add a few dashes hot sauce, and serve with your favorite crusty bread.

Recipe copyright Michelle Ragussis, 2011

FAVORITE RECIPES: CEDAR PLANKED SALMON

Grilling on cedar or other wood adds a lot of flavor to your fish and makes for a great presentation also. I first had this preparation when I lived in Seattle and couldn’t wait to introduce it to friends back home. I'd kinda forgotten about it until my recent trip to Alaska where I had planked salmon almost everyday... it is so good and very simple to make. Your guests will rave; serve it directly on the plank but put down some brown paper or a drop cloth to protect your table.

As you can see, I did not soak my planks long enough or I had the heat too high when I cooked these. This was my first try. Since then, I've learned to keep the heat regulated so I don't burn up the planks and I can reuse them over and over!

Prep Time: 2 hours

Cook Time: 15 minutes

Special equipment: Cedar Planks for grilling- one for each piece of fish

4 Salmon fillets (make sure any bones are removed)

1/2 cup olive oil plus 1 tablespoon for the planks

1/2 teaspoon kosher salt

¼ teaspoon ground black pepper

1/4 cup lemon juice

1 teaspoon lemon zest

2 tablespoons balsamic vinegar

1 teaspoon dry mustard

1 tablespoon butter, room temp

Directions:

Get the cedar planks from your favorite culinary, grocery or hardware store. Soak the planks in water for at least two hours before grilling. I've added a little bourbon to the soak but it didn't seem to do much to the flavor.

Next, while your planks are soaking, add all ingredients except the salmon to a zip top bag. Add the salmon about an hour before grilling. Keep it chilled until grilling.

Heat coals to medium-high heat (hold your hand over for a 3 count) Remove the planks from soaking. Place on the grill to dry slightly and then lightly rub planks with a little olive oil to keep fish from sticking. Remove the fish from marinade and place on the planks. Top with a lemon slice if you like. Grill with the top closed for 12-15 minutes-this will depend on the size and thickness of your fish. If you have a large piece of fish, you may have to cook it longer. Grill until the salmon flakes easily. Mist any flare ups or if the edges of the plank start to catch fire.

Click to read all about my adventures in Juneau, Alaska...  You'll want to put this trip at the very top of your bucket list.

RECIPE: FISH IN PARCHMENT WITH CITRUS REDUCTION

For an episode of Food Network Star, I was asked to come up with a recipe for the Miami Herald when we were shooting in Miami during the final weeks. I wanted to offer a simple recipe for a party or for everyday and I wanted to use items readers could easily find. Both fish and citrus made sense for Miami but I’ve made this recipe many times since then and with many different flavors and ingredients. Use what is fresh and local for you. It is stunning in simplicity, presentation, and taste. 

FISH IN PARCHMENT WITH CITRUS REDUCTION 

Skill level: Easy      Prep Time: 10 minutes

Cook Time: 10 minutes based on size and density of fish

INGREDIENTS

6 fish filets/steaks, preferably grouper
4 lemons
2 limes 
3 teaspoons olive oil 
2 teaspoons salt, divided 
1/2 teaspoon pepper 
1 teaspoon sherry vinegar 
1 teaspoon honey
3 teaspoons chopped flat leaf parsley

Zest of 1 lemon

1 clove garlic, minced

 Special equipment: 6 parchment paper squares, large enough to fold into a package around the filets so no steam escapes.

DIRECTIONS

 Preheat oven to 425-degrees. Line a rimmed baking sheet with parchment paper.

Juice 2 lemons and 1 lime. Reserve. Slice 2 lemons and 1 lime into very thin slices. Set aside. 

Place a few lemon and lime slices in the center of each parchment square. Place a fish filet on top. (The citrus will elevate the fish from the paper and infuse some additional flavor to the fish.)

In a bowl, whisk together olive oil, salt, pepper and 1 teaspoon each lemon and lime, juices and drizzle over fish. Tightly fold the parchment paper into packages and make sure they are sealed well. Put packages on a baking sheet and bake for 8-12 minutes, depending on thickness and size of your fish.

Put remaining citrus juices in a saucepan and bring to a boil over medium heat. Reduce by ½, stirring frequently. Add 1 teaspoon of sherry vinegar, 1 teaspoon of salt and honey.

Mix the lemon zest, parsley, garlic together with a slight pinch of salt and pepper for the garnish.

Place each parchment packet on a plate with a rim. Carefully tear or cut open the parchment packets (be careful, steam will escape) and drizzle fish with a teaspoon of the citrus reduction and garnish with the parsley and lemon zest mixture.

 Yield:  6 servings