Gastronomixs

Clam chowder

A hearty North American fish and vegetable soup.

Recipe makes 5 litres/20 portions.

Clam chowder

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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.

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