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Spirit
of Aloha | Articles
| Recipes
with Aloha |January/February
2005
Recipes
with Aloha
Aloha Airlines' first-class menu from Chef Alan
Wong's Restaurant.
CLAM CORN CHOWDER BOWL
8 oz. lobster knuckles inch
12 pieces of 31-36-size shrimp,
precooked
20 scallops, U-20 size, precooked
3 oz. carrot balls or fingers, blanched
3 oz. broccoli florets, blanched
2 oz. corn kernels, fresh
clam corn chowder—
recipe below
6 small sourdough bread bowls, tops cut off and centers hollowed out
CLAM CORN CHOWDER
2 to 3 slices bacon, chopped
1/4 cup chopped onion
1 bottle (8 oz.) clam juice
2 cans (61/2 oz. each) minced clams
2 cups diced potatoes
1 quart water
2 Tbsp. butter
1 can (13 oz.) evaporated milk
1 can (approximately 8 oz.)
cream-style corn
Instructions:
1. Brown bacon in a heavy skillet.
2. Remove bacon with a slotted spoon; crumble and set aside.
3. To the hot bacon grease, add onion, clam juice,
minced clams, potatoes and water; simmer until
potatoes are tender.
4. Add butter, milk, cream-style corn and salt
and pepper to taste; heat almost to boiling point.
5. Sprinkle crumbled bacon over each serving.
6. If thicker soup is desired, make a flour paste
by combining 2 Tbsp. flour with a little cold water
and add to the soup. Keep warm until ready to serve. Yields 6 servings.
Plating instructions:
1. Place the hollowed out bread bowls in a 250-degree oven for
20 minutes to warm..
2. Place the cooked lobster, shrimp, scallops and vegetables
in a sauce pot and add 32 oz. of the clam chowder.
3. Bring to a boil and let simmer for three minutes, then
turn down the heat and keep warm.
4. Meanwhile, remove the bread bowls from the oven and
place on large dinner plates.
5. Place 4 ounces of the original plain clam chowder inside
each bread bowl.
6. Add equal amounts of the seafood and vegetable mixture (step 2) to each of
the bread bowls.
7. Place the covers on top of each bread bowl, exposing a portion of the
chowder, garnish with parsley sprig and serve
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Aloha
Proudly Presents
ALAN WONG
 Chef
Alan Wong, the classically trained master of Hawai'i
Regional Cuisine, has been Consulting Chef for Aloha
Airlines' first-class service since February 2000.
More recently, Chef Wong has agreed to serve as
Consulting Chef for Aloha's Enhanced Coach Class,
taking coach-class cuisine to new heights. Now,
passengers throughout the cabin can experience delicious
meals inspired by the Hawai'i Regional Cuisine movement,
which relies on fresh, high-quality, locally grown
ingredients to present "a true slice of Hawai'i."
Chef Wong's inflight meals combine his Japanese-Chinese-Hawaiian
ancestry and his Island roots with his classical
French training under famed Chef Andre Soltner.
His numerous accolades include 1996 Best Chef of
the Pacific Northwest by the James Beard Foundation.
Alan Wong's Restaurant is a five-time winner of
Honolulu magazine's Hale 'Aina Restaurant of the
Year award, and it was voted Hawai'i's top dining
spot in the 2003 Zagat Survey. Gourmet magazine
rated Alan Wong's Restaurant No. 6 on its list of
the Top 50 Restaurants in America in October 2001,
and, in September 2003, Bon Appetit recognized Alan
Wong as an American "legend." Alan Wong's
Restaurant in Honolulu has been inducted into the
Nation's Restaurant News Fine Dining Hall of Fame.
While in Honolulu, you can dine at Alan Wong's Restaurant
at 1857 S. King St., or savor Alan Wong's style
at The Pineapple Room Restaurant in Macy's at Ala
Moana Center, where Chef de Cuisine Neil Nakasone
carries on the "Wong Way" of cooking.
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