Yes, Yes, and Yes: Clam Chowder Poutine

By

Sean Kenniff
Megan Swann
Chef of Littleneck, Nick Williams' Clam Chowder Poutine - Brooklyn, NY
Chef of Littleneck, Nick Williams' Clam Chowder Poutine - Brooklyn, NY

At Littleneck in Gowanus, Brooklyn, Chef Nick Williams serves a dish that’s so flavor-forward it kicks the door down: clam chowder poutine. It’s seldom a chef can actually improve on a classic, but here’s how it happened at Littleneck.

One Saturday night after service, Williams wanted to cook something for his staff to show his appreciation for their hard work. Poutine came to mind (naturally). So did the leftover clam chowder that would have been chucked anyway. Williams took the creamy chowder for a quick ride in a Vitamix and then poured it like gravy over house fries and cheese curds. The line cooks convinced Williams to share the love and kismet and put the clam chowder poutine on the Sunday brunch menu, where it remains. At pick-up, the heaping plate of gratitude goes for a dip into the salamander before being finished with Old Bay and chive blossoms. At Littleneck, clam chowder never, ever goes to waste and the chef is a French fried hero.

 

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