Ox Clam Chowder Recipe

Chowder Preparation

1. 1

   Prepare the Smoked Marrow Bone

   In a large pot, add the smoked marrow bone and cover it with vegetable broth. Bring to a simmer and cook for about 30 minutes to extract the flavors.

2. 2

   Sauté the Aromatics

   Remove the marrow bone from the pot and set aside. In the same pot, add butter over medium heat. Once melted, add minced garlic and finely chopped green onions. Sauté until fragrant, about 3-4 minutes.

3. 3

   Add the Clams and Jalapeño

   Stir in the ox clams and diced jalapeño into the pot, and cook for an additional 5 minutes until the clams are slightly opened.

4. 4

   Incorporate the Broth and Cream

   Pour the remaining vegetable broth into the pot and bring the mixture to a boil. Reduce heat and stir in heavy cream. Let it simmer for 10 minutes.

5. 5

   Season the Chowder

   Season the chowder with salt and black pepper to taste. Return the marrow bone to the pot for added flavor.

6. 6

   Prepare the Toasted Garlic Breadcrumbs

   In a separate skillet, toast the breadcrumbs over medium heat with a bit of olive oil and minced garlic until golden brown, about 5-7 minutes.

7. 7

   Serve the Chowder

   Ladle the chowder into bowls, ensuring to include some of the smoked marrow bone. Top with toasted garlic breadcrumbs and additional chopped green onion for garnish.