Vitamin B from the Sea Chower

Vitamin B from the Sea Chower

So the creation in the image is the secret of the gourmet chefs at Mountain Ridge Wines where they serve our Phettuccine. So I won't give that away, but if you can't try it out there, you can easily do a Super Vitamin B from the Sea Chowder at home.

You will need:

  • 24 medium-sized mussels or clams of your choice
  • 1 tablespoon butter or olive oil
  • 2 leeks, tops removed, halved and cleaned, then sliced into half moons
  • 3 large nests of Phettuccine
  • ½ cup dry white wine
  • 3 sprigs thyme
  • 1 bay leaf
  • 2 cups cream of your choice
  • Freshly ground black pepper to taste
  • ¼ cup chopped parsley.

Then you need to:

  1. Put the mussels/clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until shellfish have opened, approximately 10 to 15 minutes. Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside (keep this). Remove clams from shells, and set aside as well.
  1. Rinse out the pot, and return it to the stove. Add butter/oil, and turn heat to medium-low. Add the leeks to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Add the nest of Phettuccine, add enough clam broth (est. 3 cups) to cover the Phettuccine and wine, and continue cook until wine has evaporated and the pasta is just al dente, approximately 5 minutes.  Add the thyme and the bay leaf.
  1. When done, add cream and stir in mussels/clams. Add black pepper to taste. Let come to a simmer, and remove from heat. (Do not let chowder come to a full boil.) Fish out the thyme and the bay leaf, and discard.
  1. The chowder should be allowed to sit for a while to cure. Reheat it to a bare simmer before serving, then garnish with chopped parsley. Serve with delishous fresh crusty sourdough.