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Dinner · Side Dishes · Soups + Salads

Pork Belly and Clam Chowder

Kayem Artisan Fully Cooked Pork Belly and clam chowder recipe for foodservice application.

Serves 5

Ingredients

  • 3/4 pound Kayem Artisan Fully Cooked Pork Belly
  • 40 manilla clams
  • 2 glasses of dry white wine
  • 2 small shallots, finely diced
  • 1 clove of garlic, finely diced
  • 1 small onion, roughly chopped
  • 1 carrot, roughly chopped
  • 3 bay leaves
  • 5 sprigs parsley
  • small handful of chopped fresh flat leave parsley
  • 10 small fingerling potatoes, thinly sliced
  • small handful of dill leaves, coarsely chopped
  • small handful of chives finely sliced across stem
  • clam juice (about ½ cup)
  • crème fraiche
  • olive oil

Directions

  1. Start by braising the pork – this is best done a day ahead of time. Add a little oil to a hot pan, and sear the pork belly on its fat side, until just brown and some fat is running. Do this in a deep saucepan. Take out the pork, and turn up the heat. Pour in 1 glass of the the white wine, let bubble for a couple of minutes. Add in the pork belly, carrot, onion, parsley (for the pork) and bay leaves. The liquid level should come up to about half way up pork belly. If you need to add more liquid, bung in some water. Cover the pan, and put in a warm oven (325F) for 2 hours. Remove pork from braising liquid, all to cool, then refrigerate the pork.
  2. When you are ready for the chowder.. Heat oven to 425F. Put the pork belly in a small roasting dish, and roast for about 30 minutes, until nicely browned and heated through. Keep warm.
  3. Clean the clams. In a large pan that has a lid, slowly cook the shallot and garlic in a little olive oil. In a small frying pan add enough olive oil to cover the bottom by about ¼” Heat until the oil is hot (it will run much more freely if you tip the pan around). Add the potato slices in batches, so as not to crowd the pan. Cook each batch until the potato slices are nicely browned – about 4 minutes each I guess. Drain the cooked ones on paper towel.
  4. When the onion/garlic mixture looks cooked, turn up the heat under it. Add in the last glass of white wine. Let this bubble and reduce by half. Toss in the clams, and shake the pan to help em settle. Put a lid on and cook for 3 minutes, or until the clams are just open.
  5. Working fast, now slice half of the pork belly, and dice the other half. Remove half of the clams from their shells and chop those. Remove any remaining clams from their cooking liquid. Add in the clam juice, chopped pork belly and chopped clams to the liquid, and get it just boiling over a high temperature.
  6. Pull from the heat. Add the chives, dill and chopped parsley to the clam liquid. Put half of the pork belly strips and half of the clams that are still in their shells into a big bowl. Top with half of the potatoes. Pour over half of the hot broth.
  7. Repeat for the second bowl. Serve with a spoonful of crème fraiche – add it into the bowl and mix if you want the chowder cream

Per Serving

Nutritional Information

Calories
700
Total Fat
47g
Saturated Fat
17g
Cholesterol
105mg
Sodium
1050mg
Carbohydrates
24g
Dietary Fiber
3g
Sugars
6g
Protein
26g

Made With

Kayem products in this recipe

#1147Kayem Artisan Fully Cooked Pork Belly Food Service Frozen

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