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Donegal Clam Chowder (Serves 6)

  Summary  
Preparation Time: 30 Mins
Cooking Time: 90 Mins
Difficulty: Easy
Health Factor: 2
Main Ingredient: Clams
Course: Starter/Appetizer
Cuisine: Irish
Ingredients
  • 900g of Fresh Clams
  • 1 tbsp Olive Oil
  • 2 tbsp Chopped Shallots
  • 160ml Dry White Wine
  • 1 Onion
  • 1 Celery Stalk
  • 2 Big Potatoes
  • 2 Carrots
  • 100g Butter or Olive Oil
  • 80g White Flour
  • 600g Cream
  • 400g Chicken or Fish Stock
  • 2 tbsp Chopped Parsley
  • 1 Juiced Lemon
  • Pinch of Salt & Pepper

 

 Method
  1. Start the chowder by heating a medium pot. When it reaches a medium heat add the oil and start by sweating the shallots until they are soft and translucent;
  2. After 2 minutes of cooking the shallots add the clams and white wine and place a lid onto the pot and allow the clams to steam for a further 2 minutes;
  3. Remove the pot from the heat and strain the clams making sure to save all the cooking liquor for later;
  4. After allowing the clams to cool down for a couple of minutes remove the flesh from each shell and place in a bowl. Discard the shells;
  5. Heat a large pot and add the butter over a medium heat;
  6. When the butter has melted sweat the diced onions, celery and carrots over a low heat for 4 minutes before adding the potatoes;
  7. Add the flour to the vegetables and stir constantly for the next 1 minute. It is very important that you do not leave the pot at this stage and continue stirring;
  8. Add the fish stock, cream and the clam cooking liquor that we set aside earlier;
  9. Remove the wooden spoon, cover with a lid and cook on a very gentle heat for 45 minutes;
  10. After 45 minutes, remove the lid and add the clam flesh, chopped parsley, salt, pepper and the fresh lemon juice;
  11. Serve immediately.

 
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