Dishin’ With Denise… Montauk Clam Chowder… “THE END!”

Tis’ the season of endless sunny days and sparkling starry nights.  I decided to end the  summer with a trip.  We ventured out to… The End ….of Long Island’s fabulous Montauk for some R &R. It was so great to have such extremely talented chefs cook for me.  They wowed me for sure.  For me, it was time to slow down from the extremely busy real estate market that Summer brought. I needed to spend time with my “family” relaxing oceanfront with an array of fabulous restaurants at my fingertips. What an excuse to make some fun new memories with my grandson’s. This was the end of my summer, meant to be enjoyed to the fullest. 
    Of course, Montauk is noted for its fresh seafood, lobster rolls and clam chowders. I enjoyed the taste of one that really enticed my culinary senses. Determined to break it down, I found myself taking notes of the flavors and ingredients that I was enjoying so I could re-create it myself at home. I believe I was sucessful! 
    Individually these are my favorite chowders combined; this is where New England meets Manhattan, creating a creamy, red, delicious Chowder. Yum!  Now dine outdoors, grill a French baguette and do pour that glass of wine, hmm… either white or red? That is the question.  Enjoy! xo Dishin’ with Denise

A Large Pot (feeds 8-10)
2 Quarts of fresh-shucked clams (and juice) 
     I buy at Northport Fish &Lobster.
8 cipolini chopped onions or 2 Vidalia onions chopped
1 lb of bacon diced (uncooked)
I large handful chopped fresh parsley
1T of fresh oregano or dried
1 T of herbs de Provence
1 qt chopped fresh cherry tomatoes (yellow, if you find)
Fresh ground pepper and sea salt to taste
6 red potatoes peeled and diced
10 stalks, (including green leaves) of celery diced
1 small bag of baby carrots diced
3 bags frozen white corn
1 bag frozen petite peas
1 lb of fresh strings beans, cut into pieces
¾ cup white wine
1 qt of ½ and 1/2    
½ stick butter
½ cup olive oil
2 bottles fresh clam juice
1 can san marzano tomatoes (pureed in blender)
1 can of low fat chicken broth

In olive oil and butter sauté onions, bacon, potatoes, carrots, celery until soft. Add tomatoes, white wine, clam broth, tomato puree and simmer until vegetables are soft. Then add spices, seasonings, frozen vegetables and clams. Cook for approx 7 minutes and shut down. Taste for salt and pepper and add ½ and ½. Fini!