Get ready, Kristen Bell…you’re going to lose it over this new cutie. ♡ Working at the National Aquarium has its perks sometimes…including this week when I got to meet our newest addition! Felize is our new baby sloth! Felize was just born this Monday and is […]
Tag: national aquarium
So you’ve heard me talk about how much we love PABU. I’m excited to share that their head chef, Jonah Kim, will be featured at the National Aquarium’s upcoming Fresh Thoughts sustainable seafood dinner on March 25!
Recently, I worked with Jonah to promote the dinner on WBAL-TV and got to taste two of the special menu items the PABU team is preparing!
Jonah made this delicious Asian Chowder with fresh, sustainable clams and I’m pumped to share it with you!
Original recipe: Chef Jonah Kim from PABU
- 2 1/4 ox soy-cured bacon (or regular bacon)
- 1 1/4 C fennel (sliced)
- 1 1/4 C leeks (chopped)
- 1 1/2 C Spanish olives (diced)
- 1 large russet potato (diced)
- 1/2 C celery (diced)
- 1/4 C roasted root vegetables (diced carrots/parsnips would be great!)
- 1 1/2 L clam juice
- 1 C white wine
- 3 C heavy cream
- 1 t Fenugreek spice (can be substituted with curry)
- 1 sprig thyme spice
- Chinese red vinegar and black vinegar for taste
- Toast fenugreek spice over medium heat until you smell it then set it aside.
- Cook bacon in a stock pot over medium heat for approx. 2 minutes
- Add vegetables and thyme and sweat for approx. 6 minutes
- Add fenugreek spice and some white wine – make sure to scrap the sides of the pot to get all the flavor
- Add clam juice and bring to a simmer. Simmer for approx. 10-15 minutes
- Add heavy cream and cook for another 5 minutes
- While chowder is cooking, steam clams in white wine (clams will open when fully cooked)
- Remove thyme sprig from chowder and blend until smooth (a hand blender works really well!)
- Season with S&P and vinegars
- Ladle chowder into bowls and garnish with clams and vegetables