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This creamy clam chowder has a rustic character and classic smoothness. Here are a few tips to go along with the full recipe: Pick through your clams and discard any broken ones you might find. Once you've steamed them, you'll also want to throw out any that didn't open. Strain your broth well - that gritty crunch will spoil the creaminess of the chowder. Remember to use Yukon Gold potatoes - they're the creamiest you can get, and floury potatoes will simply disintegrate. Taste the soup at every stage and season accordingly.
Ariane is the chef/owner of CulinAriane, a four-star restaurant located in Montclair, N.J. She was inspired to cook at a young age by her grandmothers. After graduating from the Culinary Institute of America, she worked at some of the best restaurants in the country before she and her husband, Michael, opened CulinAriane. While much of her time is spent at her restaurant, she loves spending time with her daughters, especially at the beach. She also enjoys entertaining for family and friends. Her strong belief is that anything can be fixed and to keep smiling.
