Every page is crafted on heavy stock paper (perfect for messy people like me in the kitchen) and chock full of beautiful food photography. The cookbook is more than just a collection of recipes, it follows the same vein as a cooking class at the Dirty Apron in the fact that it teaches you important and essential cooking techniques along the way.
At first glance, this cookbook looks like it’s for the seasoned home chef, but as Chef David Robertson starts off in the introduction – “Dear food lover, newbie cook and home cook extraordinaire: This book is for you.”
Many of these recipes are dishes you would see at a high end restaurant, but are easy to make at home. I highly suggest you check out this cookbook – it makes the perfect gift for the food lover in your life during the upcoming holiday season!
With permission, I’m sharing one of the recipes that caught my eye – Grilled Corn and Clam Chowder. Enjoy!
Grilled Corn and Clam Chowder
(Shared with permission from page 37 in The Dirty Apron Cookbook)
1 c white wine
30 fresh clams (we use Manila clams)
8 oz double-smoked bacon, in 1/2” dice
3 shallots, diced
1/2 carrot, diced
2 garlic cloves, minced
1/2 lb red potatoes , unpeeled but cut in small dice
2 c clam nectar (broth from clams, sold in small bottles or cans in the soup aisle)
2 ears fresh corn, shucked
2 c whipping cream
2 tbsp lemon juice
2 tsp chopped fresh thyme
2 tsp cornstarch mixed with 1 tbsp cold water
2 tsp finely sliced chives (optional)
Hear the white wine in a small saucepan over medium-high heat. Add the clams, cover and steam with the lid on until all clams have opened, about 5 minutes. Remove from heat.
Discard any clams that have not opened. Using a slotted spoon, transfer clams to a bowl. Separate the meat from the shells, discarding the shells and reserving both clam meat and any clam juices. Set aside.
Line a plate with paper towels. Place bacon in small saucepan and sauté over medium heat until brown and crisp, about 6 minutes. Using a slotted spoon, transfer bacon to the paper towel-lined plate.
Pour off and discard all but 1 tbsp of the bacon fat. Add shallots, carrots and garlic and sauté over medium-low heat for 2-3 minutes. Stir in the potatoes, clam nectar and reserved clam juices and bring to a boil. Reduce the heat to low and simmer until the vegetables are tender, about 10 minutes.
While the soup is simmering, preheat a grill to high heat. Place the corn on the grill, turning the cobs often to cook all sides until tender and charred, 6-7 minutes total. Remove from the heat and set aside until cool enough to handle. Using a sharp knife, cut the kernels off the cob into a small bowl and set aside. Discard the cobs.
To the simmering soup, add the cream, reserved clam meat, lemon juice, corn, thyme and bacon. Increase the heat to high, bring the soup back to a boil and add the cornstarch mixture, stirring constantly until the soup reaches your desired consistency. Remove from the heat and season to taste with salt and pepper.
Ladle the chowder into individual bowls and garnish with chives.