Clam Chowder Poutine

Yield

Makes 24 20-oz. servings.
Clam Chowder Poutine

Ingredients

  • 1½ qt. Dry White Wine
  • 1½ c. Markon Shallots, minced
  • 1½ c. GFS Unsalted Butter
  • 12 lb. Little Neck Clams, thawed, reserve juice
  • ½ c. Markon Fresh Italian Parsley, chopped
  • 12 lb. GFS Regular Cut Extra Long French Fries
  • 1½ gal. GFS Boston Clam Chowder, warmed
  • ½ c. Markon Fresh Italian Parsley, chopped
  • 1½ c. Markon Jumbo Celery Leaves

Recipe Preparation

1. Place ¼ c. of wine, 1 Tbsp. of shallots and 1 Tbsp. of butter in a nonstick sauté pan. Add 8 oz. of clams, cover and bring to a boil. Cook 2 minutes or until the clams open and are just warmed through. Sprinkle with 1 tsp. of parsley and toss to mix. 

2. Place 8 oz. of french fries in a 350°F fryer. Cook 3½ minutes or until golden-brown. Place the fries in a serving bowl. 

3. Ladle 8 oz. of warmed clam chowder over the top of the fries. Top with clams. Garnish with celery leaves. 

Nutrition Information (per serving)