Clam & Potato Chowder

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    738

Curry paste and turmeric adds a warming twist to this classic clam chowder. This is hearty enough to enjoy as a light dinner.

recipe updated 21 Feb 2019

Ingredients

  • Clams icon
    Clams
    1000g
  • Butter icon
    Butter
    25g
  • Onion icon
    Onion
    280g
  • White wine icon
    White wine
    150ml
  • Fish stock icon
    Fish stock
    1200ml
  • Curry paste icon
    Curry paste
    3g
  • Ground turmeric icon
    Ground turmeric
    1g
  • Potato icon
    Potato
    500g
  • Watercress icon
    Watercress
    150g
  • Nutmeg icon
    Nutmeg
    1 tsp
  • Lemon juice icon
    Lemon juice
    1g
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

  • kCook icon Stick blender
  • kCook icon Large saucepan
  • kCook icon Colander
  • kCook icon Large mixing bowl

Step preview

  1. Prep and set aside onion: chopped
  2. Prep and set aside nutmeg: grated
  3. Get a clean colander
  4. Add clams
  5. Rinse
  6. Transfer content of colander to large mixing bowl
  7. Get a clean large saucepan
  8. Add butter
  9. Add prepared onion
  10. Fry gently for 7min until soft
  11. Add white wine
  12. Boil
  13. Transfer content of large mixing bowl to large saucepan
  14. Cover
  15. Cook for approx 5min
  16. Drain and reserve liquid
  17. Let cool
  18. Add fish stock
  19. Add curry paste
  20. Add ground turmeric
  21. Add diced potato
  22. Boil
  23. Simmer for 15min until tender and cover
  24. Return
  25. Add watercress
  26. Add prepared nutmeg
  27. Add lemon juice
  28. Heat gently for 2min
  29. Blend lightly with stick blender
  30. Season with salt & pepper to taste
  31. Serve
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