Careme

Instructions

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1. 1.

   Allow about 20 minutes for preparation. Trim the roots and tough dark-green tops from 8 ounces organic leeks. Halve the white and pale-green portions lengthwise, rinse thoroughly between the layers and slice thinly. Scrub 12 ounces Yukon Gold potatoes and cut into 1/2-inch cubes.

2. 2.

   Crack and pick 2 pounds whole cooked Dungeness crab, collecting approximately 6–8 ounces meat. Discard the gills, innards and shells, and check the meat carefully for shell fragments. Refrigerate the picked crab while the chowder cooks.

3. 3.

   Melt 1 tablespoon unsalted butter in a medium heavy pot over medium-low heat. Add the sliced leeks and cook for 6–8 minutes, stirring occasionally, until soft but not browned.

4. 4.

   Add the following to the softened leeks:

   • The cubed potatoes
   • 1/2 teaspoon Morton kosher salt flakes
   • 1/4 teaspoon ground black pepper
   • 1/4 teaspoon dried thyme
   • 1 1/4 cups water

   Bring to a gentle boil, cover and simmer over medium-low heat for 12–15 minutes, until the potatoes crush easily with a fork.

5. 5.

   Mash roughly one-third of the potatoes against the side of the pot to thicken the chowder. Stir in 1 1/2 cups 2% milk and 1/4 cup half-and-half. Heat gently for 3–4 minutes until steaming, without boiling.

6. 6.

   Fold in the picked crab and warm over low heat for 2–3 minutes, just until heated through; avoid boiling so the crab stays tender. Divide the chowder between two warm bowls, arranging a few larger crab pieces on top.

Want more detail? See the temperature guide.