Today on The Rhode Show we learned how to make Black Pearl Clam Chowder with Chef J. Daniel Knerr from The Black Pearl.
- 8 oz. Ocean clams (ground)
- 8 oz. Sea clams (chopped)
- 16 oz. Clam juice
- 12 oz. Potatoes
- 8 oz. Light cream
- 6 oz. Onion (finely diced)
- 3 oz. Flour
- 1 oz. Modified food starch
- 3 oz. Soybean oil
- 1/2 tsp. Garlic powder
- Pinch of Thyme
- 1 tbsp. Dill weed
- Sautee onions, spices, and ground clams.
- Add flour, corn starch, seasoning, and clam juice.
- Cook for 20 minutes.
- Cool, then mix with chopped sea clams, dill weed, cream, and butter.
- Bring back up to temperature, cook for about 15 minutes.
About the Restaurant:
"Located on Bannister's Wharf in downtown harbor area of Newport. Our Summer hours are 11:30 a.m. - 5:30 p.m. for lunch and 5:30 p.m. -11:00 p.m. for dinner. Reservations taken for Commodore's Room has its own special menu. Condensed Black Pearl Chowder in cans available as well as apparel on our website only."
About the Chef:
The American Culinary Federation winner of the " Chef of the Year USA" competition for 2004, Daniel Knerr has been the Executive Chef at the Black Pearl Restaurant in Newport for the past twenty-nine years.
Chef Knerr placed third in the nation with a bronze medal at the Bocuse d' Or USA 2000 at the National Restaurant Association exposition in Chicago. Most recently Chef Knerr has won numerous culinary medals including a " Gold Medal" in ACF Contemporary Cold Platter at the New Hampshire show 2002 and winner of The Granite Chef challenge 2006 with "Gold Medal" and First Prize with a "Gold Medal" at Cold Salon for Societe Culinaire Philanthropique.
Originally Chef Knerr received rigorous training under Chef-owner Georges Perrier at Le Bec Fin Restaurant and also at Le Pavillon.
While holding the head chef position at The Black Bass Hotel in Lumberville, Pennsylvania, he received three stars from The New York Times. Working with Chef Jean-Jacques Rachou, he was the Night Saucier at Le Lavandou and subsequently held the position of Night Sous Chef at La Cote Basque in NYC. prior to coming to Newport.
In addition he has had numerous stagieres throughout his career like Roger Verge's Moulin de Mougins in the south of France, Restaurant Taillevent in Paris, and The French Laundry with Chef Thomas Keller.
Chef Knerr is ACF Certified Executive chef, ACF Certified Culinary Administrator, member of the American Academy of Chefs, Les Amis d' Escoffier Society, Chaine des Rotissieres, and has appeared in numerous national culinary magazines.
Chef Daniel Knerr sits on the advisory board of the Newport Career and Technical Education Program and has served two terms as The Rhode Island ACF. President and has served three terms as Chairman of the Board.
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