Amy makes a beautiful New England-style seafood chowder with prawns, crab meat, clams and red snapper.
Ingredients
1 white onions, diced
2 garlic cloves, thinly sliced
1 sprig fresh thyme
1000g meretrix Clams
200ml white wine
2 tbsp unsalted butter
2 carrots, peeled and diced
2 celery sticks, diced
1 bulb of fennel, fronds reserved and finely chopped, bulb diced
Salt & pepper
2 tsp Old Bay Seasoning
460ml double cream
720g red potatoes, cut into ¾ inch pieces
227g red snapper misshapes
227g peeled king prawns prawns
227g crab meat
Crusty bread, to serve
Method
1. Heat half of the oil in a large saucepan over medium-high. Add half of the onion, the garlic, and thyme and cook until the onion is soft, 3 minutes. Add the clams, half the wine, and 237 ml water and cover. Cook until the clams open, about 12 minutes. Remove from heat and, using tongs, transfer the clams to a bowl. Strain the cooking liquid through a fine mesh sieve and reserve. Discard the solids and wipe the saucepan clean.
2. Once the clams are cool enough to handle, remove the meat from the shells, discarding the shells.
3. Add the remaining oil and the butter. Once the butter has melted, add in the remaining onion, the carrots, celery, and fennel. Season with salt and cook until the vegetables are slightly soft, 5 minutes. Stir in the remaining white wine and cook until reduced by half, 3 minutes. Stir in the flour and cook for 2 to 3 minutes. Slowly stir in the reserved clam cooking liquid and the heavy cream, then add the potatoes. Bring to a boil, then reduce the heat to maintain a simmer. Cook until the potatoes are just tender, about 13 minutes.
4. Season the fish and prawns with salt and pepper and old bay seasoning add to the saucepan along with the reserved clam meat and the crab. Cook until the fish are just cooked through and the prawns are pink, about 3 minutes. Season with salt and pepper. Stir in the fennel fronds and divide the chowder among bowls. Serve with crusty bread.
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29 сен 2024
