Fall in Southern California often feels a lot like a continuation of summer, but that doesn’t mean we aren’t ready for delicious, warm and hearty autumn-inspired dishes.
With temperatures cooling off in the evening and access to some of the freshest seafood in the country, Fish Shop’s three locations – Pacific Beach, Encinitas and Point Loma – all serve one of the tastiest Clam Chowders in the area.
Serves: 4
Ingredients
- 8 cups of diced potato
- 3 cups of diced onion
- 3 cups of diced celery
- 1 tbsp. minced garlic
- 1 can chopped clams, strained (keep juice separate)
- 1 qt. fish stock
- 1 lb. butter
- 2 cups flour
- 12 oz. beer
- 2 tbsp. Kosher salt
- 1 tbsp. ground black pepper
- 2 cups cream
Instructions for Roe –
- In a sauté pan, add 1/3 stick of butter and 1 Cup of flour
- Place pan on low heat and mix ingredients together until mixture thickens
Instructions for Clam Chowder –
- Wash and peel potatoes. Cut potatoes into medium-sized cubes and place in water for when ready to use
- In a large pot and on low heat, add 1/3 stick of butter
- Once butter has melted, add diced celery, diced onions and minced garlic to pot. Cook for 10 minutes, stirring ingredients every minute
- Add 1 cup of flour and stir until flour is not visible
- Once ingredients have been mixed thoroughly, add beer to pot. Stir ingredients to incorporate beer and add 8 cups of the cut potatoes from Step 1
- Add fish stock and strained clam juice to pot and stir thoroughly
- Add kosher salt and ground black pepper to pot and stir thoroughly
- Cook ingredients on low heat for approximately 1 hour or until potatoes are tender
- Add Roe and stir until Roe mixture is completely dissolved
- Add cream to pot, turn off heat and mix in clam. Stir chowder to incorporate all ingredients
