Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

SHARED RAPID MINI COURSES (FAMILY STYLE)

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Rinse the clams under cold water if using fresh. Dice the potatoes, chop the onion, and celery, and mince the garlic.

Prepare the Ingredients

In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onions and celery, and sauté for about 5 minutes, until softened. Add the minced garlic and cook for an additional minute.

Sauté Vegetables

Stir in the diced potatoes, chicken broth, bay leaves, thyme, salt, black pepper, and paprika. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.

Add Potatoes and Broth

If using canned clams, drain them and add them to the pot along with the heavy cream. If using fresh clams, add them to the pot and cover until they open, then add the cream. Stir well and simmer for an additional 5-10 minutes.

Incorporate Clams and Cream

Remove bay leaves, ladle the chowder into bowls, and garnish with fresh parsley and optional bacon bits. Serve hot.

Garnish and Serve

Clams, canned or fresh

Potatoes, diced

Onion, finely chopped

Celery, diced

Garlic, minced

Chicken broth

Heavy cream

Bay leaves

Thyme, dried

Salt

Black pepper

Paprika

Fresh parsley, chopped

Bacon bits (optional)