Fresh clam chowder

Fresh clam chowder

By
From
The Margaret Fulton Cookbook
Serves
8
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
4 rashers bacon, diced
2 medium onions, finely chopped
2 stalks celery, diced
1 large carrot, peeled and diced
1 leek, washed thoroughly and diced
1/2 bay leaf
2 tablespoons plain flour
6 cups hot fish stock or water
2 medium potatoes, peeled and diced
1.5kg clams, soaked in water to cover to disgorge sand
500g skinned fish fillets such as blue eye or snapper, cut into chunks
1/4 cup cream
sea salt and freshly ground pepper
1 tablespoon chopped dill or parsley

Method

  1. In a large saucepan sauté the bacon, onions, celery, carrot, leek and bay leaf. Cook stirring, until the vegetables are soft, about 5–7 minutes. Stir in the flour and cook for 1 minute. Add the stock and cook, stirring until the liquid thickens. Add the potatoes and simmer for 15 minutes, until tender. Drain the clams, rinse and add to the chowder. Simmer until the shells open, 1–2 minutes. Add the fish and simmer until tender. Discard the bay leaf. Add the cream and season to taste. Sprinkle with dill or parsley and serve.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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