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Clam And Mussel Chowder

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<p><a href="http://www.flickr.com/photos/stuart_spivack/105029400/">Image Credit</a></p>
Ingredients
  Sand clams 2 1⁄4 Pound (1 kg)
  New zealand green lipped mussels 1 Pound (500 g, optional)
  Smoked streaky bacon 3 1⁄2 Ounce (100 g)
  Onion 1 Large
  Garlic 2 Clove (10 gm)
  Parsley 1 Cup (16 tbs) (100 g)
  Tomato 1
  Potatoes 3 Large
  Butter 1 Tablespoon
  Full cream milk 34 Ounce (1 litre)
  Lardons 3 1⁄2 Ounce (strips or cubes used with pork or chicken roasts, 100 g)
  Olive oil 3⁄4 Tablespoon (1 dessertspoon)
  Double cream 285 Milliliter (1 small pot)
  Salt To Taste
  Black pepper To Taste
Directions

GETTING READY
1. Soak live clams in cold salted water for 3 hours or more but change the water at least twice in the 3 hours.
2. Scrub the shells and remove the beards of the mussels.
3. Dice the bacon and finely chip the onion, garlic, parsley and tomato.
4. Boil and mash the potatoes with butter and milk and set aside till required.

MAKING
5. In a large nonstick pan, add the bacon and the lardons and sauté on medium heat.
6. Add olive oil, butter and sauté again. Add the onions and garlic to the pan and sauté again in the heat.
7. Add clams and mussels to the pan along with three tablespoons of water. Cover and cook the pan for 3-4 minutes
8. Check the pan and remove the unopened clams and discard them. Remove the meat from half the mussels and clams and discard the shells.
9. Add creams to the pan along with ¾ of milk and reduce this mixture by a third.
10. The chowder will start to thicken. Then add the mashed potato to the pan along with the shellfish meat and shellfish with shells.
11. Season with salt and pepper to taste.

SERVING
12. Garnish with chopped parsley and tomato and serve immediately

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Clam
Interest: 
Healthy
Preparation Time: 
240 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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