Curried Clam Chowder
|Salad oil||15 Milliliter (1 Tablespoon)|
|Minced shallots||40 Gram (1/4 Cup)|
|Minced fresh ginger||1 Tablespoon|
|Curry powder||2 Teaspoon|
|Fish stock/Bottled clam juice||950 Milliliter (4 Cups)|
|Dry white wine||710 Milliliter (3 Cups)|
|Thin skinned red potato||10 Ounce, scrubbed and cut into 1/4 - inch cubes (1 Large One, 285 Grams)|
|Carrots||8 Ounce, cut lengthwise into quarters, then sliced 1/4 inch thick (230 Grams, 4 Medium Ones)|
|Cooked clams with broth||1 1⁄2 Pound (3 Cups Or 680 Grams)|
|Pear shaped tomatoes||10 Ounce, diced (285 Grams, 3Medium Ones)|
|Anaheim chile/Other fresh mild green chile / 75 gram finely chopped green bell pepper||3 Ounce, seeded and minced (85 Grams Anaheim)|
Preheat a 4 1/2-quart sauce pan over medium-high heat until rim of pan is hot-to-the-touch.
Add oil and wait for about 1 more minute.
Add shallots and ginger.
Cook, stirring often, until shallots begin to soften (about 2 minutes).
Then add curry powder and stir for 1 more minute.
Pour in fish stock and wine; bring to a gentle boil over medium-high heat.
Add potato and carrots: adjust heat so mixture boils gently.
Cover and cook until potato is very tender when pierced (about 20 minutes).
Mix in clams and their broth, tomatoes, and chile.
Reduce heat to low and cook, uncovered, for 20 more minutes.
Serve with lemon wedges to squeeze into soup to taste, if desired.