Just in time for chilly weather, Chef David Hutnick from Captain’s Grille at Disney’s Yacht Club Resort is sharing the recipe for their popular clam chowder. With chopped clams, clam juice and fresh clams, there’s a fresh taste of the ocean in every warm bite. (Plus a little bacon for rich flavor.)
Fresh seafood from around the U.S. is one of the specialties at Captain’s Grille – steamed mussels, lump crab cake, lobster roll, buttermilk-fried rock shrimp, seared tuna, blackened corvina, salmon, snow crab legs and scallops are on the menu, but carnivores will also find a Cabernet-braised short rib and pan-seared chicken on the dinner menu.
Captain’s Grille is open daily for breakfast, lunch and dinner. For reservations, visit disneyworld.com/dine or visit 407-WDW-DINE.
Makes 6 cups
1/4 cup light olive oil
1/2 cup chives
1/3 cup chopped bacon
1 cup diced red onion
1 cup diced celery
18 ounces chopped clams in juice
3 cups heavy cream
24 ounces (3 cups) bottled clam juice
1 cup diced white or gold potatoes
1 cup dry white wine
1 pound fresh clams, well scrubbed
2 cups all-purpose flour
1 1/3 cups cake flour
1 tablespoon sugar
4 teaspoons baking powder
1 1/4 teaspoons salt
1/2 cup cold unsalted butter
1 cup buttermilk
1/2 cup shredded cheddar cheese
1/3 cup finely chopped fresh chives
1/4 cup cooked, crumbled bacon
For chive oil:
- Cut chives into 1-inch pieces. Place in a fine-mesh sieve and place under very hot running water for about 3 minutes (this avoids a “grassy” flavor).
- Combine chives and oil in a blender. Blend on low until well combined, then blend on high for 2 minutes. Set aside to cool, then refrigerate for 24 hours.
- Place a fine mesh sieve over a bowl; pour chive oil into sieve. Do not press on solids; let oil drip through sieve into bowl, discarding solids.
- Heat a stockpot over medium heat; add bacon, cooking until golden and beginning to crisp, about 5 minutes. Add onion and celery, stirring to combine. Cook until onion is translucent and celery softens, about 4 to 5 minutes.
- Add clams with their juice, stirring to combine. Add cream, clam juice, and potatoes. Simmer, uncovered, until potatoes are tender and soup has thickened slightly, about 5 to 8 minutes.
- Heat wine in a large sauté pan with a lid over medium-high heat until simmering. Add clams, cover pan, and cook until clams open, about 5 minutes.
- Serve chowder garnished with cooked whole clams and a drizzle of chive oil.
For bacon-chive biscuits:
- Preheat oven to 350°F.
- Combine flour, sugar, baking powder, and salt in a large bowl. Using fingers or a pastry cutter, blend in butter until mixture resembles wet sand.
- Stir in buttermilk; fold in chives, cheese, and bacon, just until combined.
- Roll dough to 3/4-inch thickness, then use a small round cutter to cut 8 biscuits.
- Whisk together egg and water in a small dish. Brush tops of biscuits with egg wash.
- Bake until golden brown, about 8 to 10 minutes.