Jerusalem Artichoke Chowder with Sarnambi Clams by Marcelo Corrêa Bastos
Clams: 1 kg
Jerusalem artichokes: 500 g, in small cubes.
Jerusalem artichokes: 6 units, cut in half and peeled.
Butter: 60 g
Pork belly: 100 g
Celery: 100 g
Onion: 100 g
White wine: 200 ml
Vegetable stock: 2.5 liters
Chives: to garnish
The third box of ingredients from S.Pellegrino Brazil Flavors was sent by chef Rafa Costa e Silva, from Lasai, in Rio de Janeiro (# 24 in Latin America's 50 Best Restaurants) to chef Marcelo Corrêa Bastos from traditional Brazilian food restaurant Jiquitaia (São Paulo). Marcelo received ingredients made by chef Rafa at Lasai and transformed them into a Jerusalem artichoke chowder with sarnambi, served only to special guests at the dinner on 23 October.
Grill the pork belly in its fat until golden. Cut it into cubes and brown with butter.
Add onion and celery and let it brown slightly. Add the garlic and then the wine. Evaporate the alcohol from the wine.
Add the chopped Jerusalem artichoke.
Once the liquids are dry, add the vegetable stock and clams. Cook until the clams open and the Jerusalem artichoke cooks.
Brown the whole Jerusalem artichoke halves in butter until they are 'al dente'.
Serve the soup with the sarnambi clams in the shells and two halves of Jerusalem artichoke. Finish with chives.
