Fish and clam chowder
- 09.03.2017
- 1 377
Katie Quinn Davies says that there is "only one way to serve a thick and creamy seafood chowder: piping hot and with crusty bread".
Recipe «Fish and clam chowder» presented in category Recipes / Fish, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg clams, 1 tbsp olive oil, 250g bacon, fat trimmed, cut into batons, 1 onion, chopped, 2 garlic cloves, finely chopped , 2 tbsp plain flour, 1L fish stock, Small bunch thyme leaves, tied with kitchen string , 1 bay leaf, 500g desiree potatoes, peeled, cut into 2-3cm pieces, 1 cup milk, 1 cup pure cream, 500g skinless white fish fillets, deboned , cut into 3cm pieces, Finely chopped flat-leaf parsley and crusty bread, to serve.
Ingredients:
- 1kg clams
- 1 tbsp olive oil
- 250g bacon, fat trimmed, cut into batons
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 2 tbsp plain flour
- 1L fish stock
- Small bunch thyme leaves, tied with kitchen string
- 1 bay leaf
- 500g desiree potatoes, peeled, cut into 2-3cm pieces
- 1 cup milk
- 1 cup pure cream
- 500g skinless white fish fillets, deboned , cut into 3cm pieces
- Finely chopped flat-leaf parsley and crusty bread, to serve
Instructions
- Soak clams in a bowl of cold water for 15 minutes to remove any grit. Set aside.
- Heat the oil in a large saucepan over medium-high heat. Add bacon and cook, stirring, for 3-4 minutes until fat has rendered. Add onion and garlic, and cook for a further 2-3 minutes until softened.
- Add the flour and stir to coat. Add the stock, thyme, bay leaf and potato, and stir until combined. Season. Reduce heat to medium-low and simmer for 20 minutes or until potato is almost tender in the centre when pierced with a small, sharp knife.
- Stir in the milk and cream, then add the fish. Reduce heat to low and simmer for 8 minutes or until fish is just cooked.
- Drain the clams, add to the pan and cook for a final 3-4 minutes until clams are cooked and shells open.
- Ladle chowder into warm bowls and season with freshly ground black pepper. Garnish with parsley and serve with crusty bread to mop up the liquid.