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Fish and clam chowder
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Serve creamy seafood chowder piping hot with crusty bread - Katie Quinn Davies
Ingredients:
  • 1kg clams (vongole – see notes)
  • 18.20 gm olive oil
  • 250g bacon, fat trimmed, cut into batons
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 40.00 ml plain flour
  • 1L (4 cups) fish stock
  • Small bunch thyme leaves, tied with kitchen string
  • 1 bay leaf
  • 500g desiree potatoes, peeled, cut into 2-3cm pieces
  • 250ml milk
  • 250ml cream
  • 500g skinless white fish fillets, deboned (such as ling or blue-eye), cut into 3cm pieces
  • Finely chopped flat-leaf parsley, to serve
  • Crusty bread, to serve
Instructions:
  • Place clams in a refreshing cold water bath for 15 minutes to eliminate any grit. Set aside.
  • In a large saucepan over medium-high heat, sizzle bacon in hot oil until its fat has cooked out for 3-4 minutes. Toss in onion and garlic, and sauté until soft for another 2-3 minutes.
  • Coat the flour by stirring it into the mixture. Stir in the stock, thyme, bay leaf, and potato until everything is well-combined. Season with salt and pepper. Simmer over medium-low heat for 20 minutes or until the potato is nearly tender when tested with a small, sharp knife.
  • Combine the milk and cream in the pot, then gently introduce the fish. Lower the heat and let it simmer for 8 minutes or until the fish is perfectly cooked.
  • Drain the clams, then add them to the pan and cook for 3-4 minutes until they are fully cooked and the shells open.
  • Serve the chowder in warm bowls, sprinkle with freshly ground black pepper, garnish with parsley, and accompany with crusty bread to soak up the delicious flavors.

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