Sandpiper
Sandpiper - Loaded Clam Chowder (Unique Markets)
Chef's recommendations
Top with a sprinkle of cheddar cheese
Garnish with scallions or chives
Serve with a cheesy biscuit
Pair with a glass of Albariño or a crisp, local lager
Cooking Instructions
Place dish in the fridge to thaw overnight or for 24 hours.
Pour the contents of the container into a medium-sized pot on the stove. Heat over medium-low heat and stir frequently until the chowder begins to bubble.
If desired, add 1/2 cup of milk for a thinner consistency. Stir until hot.
Remove from heat and transfer to a serving bowl— or simply pour back into the original container!
Top with a dollop of sour cream, fresh, scallions, chilis, and shredded cheddar. Serve with a flaky, cheesy biscuit (see recipe above)!
+ Ingredients
Clams, clam broth, onion, leek, garlic, bacon, celery, potatoes, all purpose flour, butter, milk, thyme, bay leaf, modified corn starch
Meet The Maker:
Christine Rivera is best known for her time as Chef at the former Galaxy Taco. She has been busy cooking up a new menu at Sandpiper Wood Fired Grill and Oysters (opening soon!). Their menu shifts to highlight dishes using their wood fired grill with seafood taking the main stage. But don’t worry, they still are hanging on to some Galaxy Taco favorites! This is your opportunity to get your fix on Chef Christine's cooking that you’ve been missing!
Paired Recipe
Sandpiper - Cheesy Biscuits
