Montauk Clam Chowder “THE END!”

Denise Gianatasio is a Northport 
Village resident and freelance writer. She is a licenced agent at Signature Premier Properties, 172 Main Street, Northport 631-754-3600. Denise enjoys cooking and sharing her recipes and family stories, as she wants to inspire a warm sense of home with her readers. Please feel free to contact her for any advice you may need at  dishinwithdenise@yahoo.com.

Tis’ the season of endless sunny days and sparkling starry nights. We recently ventured out to The End…of Long Island’s fabulous Montauk for some R&R. It was great to have such extremely talented chefs cook for me. It was time to slow down from the extremely busy real estate market that spring brought. I needed to spend time with my “Family” relaxing oceanfront with an array of fabulous restaurants at my fingertips. What an excuse to really just make some fun new memories with my grandson’s. Of course Montauk is noted for it’s 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 that I could recreate it myself at home. Well I sure think I did… DO IT!  Individually these are both my favorite chowders combined; This is where New England meets…Manhattan. Creating creamy, red delicious Chowder, Yum! Now dine outdoors, grill a French baguette and do pour that glass of wine, hmm…white? or red?  Enjoy!  Happy Summer! xo Dishing’ with.. “Denise”!

A Large Pot (feeds 8-10)
2 Quarts of fresh-shucked clams (and juice) 
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 ½    
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!