New England Clam Chowder in a Celeriac Velouté

Recipe Courtesy of St. Supéry Culinary Team

Serves 4-6


2 lbs fresh Clams, scrubbed and cleaned

3 cloves Garlic, minced

½ C St. Supéry Estate Sauvignon Blanc

1 bottle Clam Juice, divided

2 Tbl Butter

1 large Celeriac Bulb, peeled and medium-diced

1 medium Onion, diced

2 Leeks, white part only, small diced

2 ea Russet Potatoes, peeled and medium-diced

Salt and Black Pepper

Pinch of Cayenne Pepper

1 Bay Leaf, 3 sprigs Thyme, and 5 Parsley stems, tied in a bouquet garni

3 C Half and Half

2 cup Chicken or Fish Stock

2 Tbl Parsley, minced



  1. In a medium-sized pot, bring the wine, ¼ cup clam juice and garlic to a simmer. Add the clams, cover, and steam 5-10 minute, or just until most to all are open.
  2. Remove from pot and let cool, then remove from shells and rough chop. Set chopped clams aside until ready to use.
  3. Pour the cooking liquid through a cheesecloth-lined sieve if there is any grit at the bottom of the pot and reserve the liquid.
  4. Melt butter in a second large pot, then add the celeriac, onion, and leek. Sauté until translucent, then add potatoes, herbs, seasonings, half and half, stock, and remaining clam juice and bring to a simmer.
  5. Simmer until vegetables are fork tender, then take the pan off the heat and remove bouquet garni.
  6. Transfer 3 cups of the mix to a high speed blender and puree until smooth, being careful about hot liquid splattering.
  7. Return the puree to the pot, add the chopped clams and the reserved cooking liquid.
  8. Check seasonings, then divide between bowls and sprinkle with parsley and serve.


Wine Pairing: Dollarhide Estate Vineyard Sauvignon Blanc

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