NOVELLI'S CLAM CHOWDER

Novelli's Clam Chowder image

Provided by Guy Fieri

Time 30m

Yield Sixteen 8-ounce servings

Number Of Ingredients 17

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1/4 cup butter
12 Oz clam juice
4 Oz clam base
1/2 cup chardonnay
1 1/2 pounds russet potatoes (cut in half and julienned)
1 medium yellow onion (cut in half and julienned)
1 Tbs Italian seasoning
3/4 Tbs black pepper
1 half gallon half&half
1 cup of water
3.3 Oz of corn starch or little less than a cup
Half pound of Dungeness crab meat (substitute with chopped clams if fresh seafood is unavailable)
8oz sour cream
8oz mayo
1/2 cup butter (melted)
1/2 cup garlic (minced)
6oz shredded parmesan cheese

Steps:

Use two separate pots, in one add half&half and heat medium high (do not boil) add corn starch and whisk well.
Base:In the other pot all at once add water, clam juice, clam base, chardonnay, butter, Italian seasoning, pepper, potatoes, and onions. Cook at medium high until potatoes get soft and then add crab meat (or clams if crab is unavailable)
Once half&half+corn starch mixture is heated up and thickened, add base and stir. Able to serve right away
Mix all together and that's it. Spread on bread and toast or add to a steak sandwich. Mom used it for everything