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Clam Chowder#1
Ingredients 900g of Fresh Clams1 tbsp Olive Oil 2 tbsp Chopped Shallots 160ml Dry White Wine 1 Onion 1 Celery Stalk 2 Big Potatoes 2 Carrots 100g Butter or Olive Oil 80g White Flour 600g Cream 400g Chicken or Fish Stock 2 tbsp Chopped Parsley 1 Juiced Lemon Pinch of Salt & Peppper Method 1. Start the chowder by heating a medium pot. When it reaches a medium heat add the oil and start by sweating the shallots until they are soft and translucent;2. After 2 minutes of cooking the shallots add the clams and white wine and place a lid onto the pot and allow the clams to steam for a further 2 minutes; 3. Remove the pot from the heat and strain the clams making sure to save all the cooking liquor for later; 4. After allowing the clams to cool down for a couple of minutes remove the flesh from each shell and place in a bowl. Discard the shells; 5. Heat a large pot and add the butter over a medium heat; 6. When the butter has melted sweat the diced onions, celery and carrots over a low heat for 4 minutes before adding the potatoes; 7. Add the flour to the vegetables and stir constantly for the next 1 minute. It is very important that you do not leave the pot at this stage and continue stirring; 8. Add the fish stock, cream and the clam cooking liquor that we set aside earlier; 9. Remove the wooden spoon, cover with a lid and cook on a very gentle heat for 45 minutes; 10. After 45 minutes, remove the lid and add the clam flesh, chopped parsley, salt, pepper and the fresh lemon juice; 11.Serve immediately. |