From DN Recipes by David Nagy · Food & Beverage

Creamy Seafood Chowder II

Published

Creamy Seafood Chowder
prep time 10 MINUTES  cook time 20 MINUTES  total time 30 MINUTES  servings 4 PEOPLE  calories 628
This Creamy Seafood Chowder variation is for a grown-up with a fancy palate; it features a base of white wine-infused cream with saffron, clams, mussel meat, Salicornia salt, and a last touch of colour: shrimp.

INGREDIENTS
  • 350 g clams
  • 150 g mussel meat (frozen)
  • 4 prawns (with tail)
  • 400 ml milk
  • 400 ml cream
  • 300 ml fish stock or fumet
  • 150 ml white wine
  • 2 leeks (finely chopped)
  • 2 carrots (diced)
  • 1 potato (diced)
  • 2 tbsp butter
  • 2 tbsp flour
  • 5 saffron threads (optional)
  • 1 bay leaf
  • 1 tbsp Salicornia Salt (or Herbs)
  • Toppings
    • parsley
    • white pepper (or black)

INSTRUCTIONS
  1. Add the clams to a small pot of simmering wine with a bay leaf, cover, and cook for 5 minutes until the shells open up.
  2. Reserve the clams.
  3. Conserve the liquid from the clams by passing through a cheesecloth or meshed sieve to pick up the possible leftover sand.
  4. Cook the diced potato in a small pot of boiling water until tender, reserve
  5. Add the carrot, leeks and half the butter in a big pot and cook until tender, for 5 minutes.
  6. Add the flour and the leftover butter and cook an extra minute at medium-high heat.
  7. Add the milk and cream and mix until thicker.
  8. Add the remaining ingredients (except the clams and toppings) and let simmer (really low) for 10 minutes.
  9. Grill the prawns in a pan with oil for 5 minutes at medium-high heat.
  10. Serve the chowder with clams, a prawn and fresh parsley.

Author: Marie Breton  Calories: 628kcal  Course: main, Sopa, Soup, Starter Cuisine: irish