Deconstructed Clam Chowder

Serving Size: 8, 4-ounce portions

Ingredients

• 1 tablespoon olive oil, pure 
• 1 tablespoon garlic, minced 
• 1 pinch crushed red pepper —optional 
• 1 sweet onion, small dice 
• 1/4 cup carrot, shredded 
• 1/4 cup celery, small dice 
•  1 pound clam meat, chopped 
•  1 tablespoon flat-leaf parsley, fresh, chopped 
•  1/2 teaspoon thyme, fresh, chopped 
•  1 lemon fresh, juiced 
•  2 Idaho potatoes 
•  1 teaspoon Old Bay seasoning 
•  1 teaspoon parmesan cheese, grated 
•  Lemon wedges as needed

Directions

1. Thoroughly wash potatoes under warm running water. 
2. Using a kitchen towel, dry potatoes. 
3. Slice potatoes length-wise, into 1/2-inch thick slices and season with olive oil and Old Bay.
4. Sear on a high flame, preheated grill until well-defined grill marks are achieved— about 2-3 minutes per side.
5. Remove slices from grill and place on a parchment paper-lined cookie sheet. 
6. Sprinkle parmesan cheese evenly on the top of each slice. 
7. Place into a preheated 425 ° oven until cooked through and browned on the top— approximately 15-20 minutes.
8. Meanwhile, in a preheated sauté pan, add olive oil and garlic. 
9. Cook until golden brown and aromatic, approximately 2-3 minutes. 
10. Add crushed red peppers if using.
11. Add onions, carrots and celery. Cook an additional 2-3 minutes or until vegetables are translucent and tender. 
12. Add chopped clams and bring to boil. 
13. Keep on high flame until liquid has reduced to half its original volume, approximately 2-4 minutes. 
14. Stir in freshly squeezed lemon juice, thyme and parsley, then remove from heat. 
15. Arrange 4 plates with 2-3 slices of cooked potato slightly overlapping each other on each plate.
16. Evenly distribute clam mixture over the top of each potato cluster.
17. Garnish with sliced lemons and chopped parsley.