Food & Drink

Daniel Ehrhard’s Rock Shrimp & Root Vegetable Chowder

Daniel Ehrhard’s Rock Shrimp & Root Vegetable Chowder

Serves 6-8 entrée-size portions

2 small diced onions

1/2 diced celery root

5 small-diced parsnips

1/2 pound pancetta lardons

3 minced garlic cloves

4 minced thyme sprigs

1/2 stick butter

1/2 cup flour

1/2 cup white wine

1 pint heavy cream

2 quarts clam juice

1 1/2 pounds rock shrimp

1 bunch minced parsley

Salt and pepper to taste

Caramelize pancetta and remove from pan; save the fat. Sweat onion, celery root, parsnip, garlic and thyme in butter and pancetta fat; season with salt and pepper. Incorporate flour, add wine, cream, clam juice and pancetta. Bring to a boil, stirring occasionally, reduce to a simmer and poach shrimp. Garnish with parsley.