Our Perle White IPA is the base of executive chef Ricky Myers’ Fort Collins-Style Clam Chowder at Jax Fish House. The beer, named for the spicy, floral hops with which it is brewed, brightens this rich chowder that’s made with tomato, bacon, mirepoix, potato and of course— lots of fresh clams.
Fort Collins-Style Clam Chowder
Recipe courtesy of Chef Ricky Myers of Jax Fish House
1 cup carrot, medium-diced
1 cup onion, medium-diced
1 cup celery, medium-diced
1 large tomato, medium-diced
1 large Russet potato, medium diced
1/4 lb. bacon
15 oz. can of chopped clams
15 oz. can of pureed tomato
3 cups seafood stock or bouillon
1 tbsp. tomato paste
1 bay leaf
1/2 tsp. chili flakes
1 tbsp. garlic, minced
1 tbsp. fresh thyme leaves, picked and chopped
1 bottle Odell Brewing Co. Perle White IPA (can substitute Easy Street Wheat)
1. Render bacon in a medium pot until crispy. Remove bacon (not the fat) from pot and set aside.
2. Add carrot, celery, onion, garlic, and bay leaf to pot. Cook on low heat and caramelize, about 15 minutes.
3. Add tomato paste and thyme and stir to coat rendered vegetables.
4. “Toast” tomato paste for about five minutes, stirring often.
5. Deglaze tomato paste with beer and simmer for about five minutes to reduce beer just a bit.
6. Strain the clams, reserving the liquid.
7. Add the clam juice, lobster stock, diced tomatoes, chili flake, cooked bacon from the first step, and pureed tomato.
8. Bring everything to a simmer for about 30 minutes.
9. Add the potatoes and continue to simmer until potatoes are tender.
10. Turn off heat, add chopped clams, and stir. Garnish with fresh-picked herbs of your choice.