Clam chowder
A hearty North American fish and vegetable soup.
Recipe makes 5 litres/20 portions.
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Ingredients
|
2 |
kg |
clams |
|
100 |
g |
butter |
|
125 |
g |
Noilly Prat |
|
400 |
g |
onion |
|
500 |
g |
carrot |
|
250 |
g |
celery |
|
1200 |
g |
potatoes, floury |
|
4 |
cloves |
garlic |
|
4 |
bay leaves |
|
|
6 |
sprigs |
thyme |
|
6 |
sprigs |
parsley |
|
150 |
g |
flour |
|
3 |
litres |
fish stock |
|
|
|
salt |
|
|
|
pepper |
Preparation method
- Rinse the clams in plenty of cold water. Throw away the clams that remain open and no longer close.
- Heat 50g of butter in a large pan until it is bubbling.
- Add the clams and cover the pan with a lid.
- Deglaze with the Noilly Prat. As soon as the shells open, drain them and keep the liquid.
- Peel the onions, carrots, garlic, and potatoes. Chop them together with the celery into 2x2cm pieces. Rinse in plenty of water.
- Heat 50g of butter in a large pan until it is bubbling.
- Add the vegetables, potatoes, and garlic and fry gently.
- Add the flour and mix well with a spatula so that the flour is incorporated in the butter.
- Deglaze with the fish stock and the cooking liquid from the clams.
- Add the bouquet garni (bay leaves, thyme, and parsley).
- Leave to cook on a gentle heat for 20 minutes.
- Remove the bouquet garni and blend in the food processor.
- Pass through a fine conical sieve.
- Season to taste with salt and pepper.
- Cool down to 4°C as quickly as possible. Heat the required amount just before serving.
- Use the clams as a soup garnish.
Serving suggestions
- Variation tip: use several varieties of shellfish such as whelks, winkles, razor clams, mussels, and cockles.
- Variation tip: use a wider variety of soup garnish such as roasted spring onions, confited celeriac, and green herbs.
- Variation tip: use suitable spices such as saffron, chilli pepper, lemongrass, or lime leaves.
- Variation tip: use roasted garlic or confited garlic instead of fresh garlic.