Clam chowder

Australian Gourmet Traveller recipe for clam chowder by The Bucket List in Bondi.
Clam chowder

Clam chowder

Ben Dearnley

“Storm clams are larger sweet clams that are perfect for this chowder,” says Walton. “While this soup is rich with its cream component, the anise flavour of the fennel and the tarragon really freshen things up.”




1.Heat a large saucepan over medium heat, add clams, cover with a tight-fitting lid and cook, shaking pan occasionally, until clams open (3-4 minutes). Remove from heat, then, when cool enough to handle, remove meat from shells (reserve a few in shells to serve; discard remaining shells), finely chop and set aside, reserving pan juices separately.
2.Melt butter in a medium saucepan over low heat, add leek, fennel and garlic and cook, stirring occasionally, until tender (4-5 minutes). Add wine, simmer until reduced by half (2-3 minutes), add stock and reserved clam juices and simmer until reduced by half (5-7 minutes). Add cream and potato, simmer until potato is just tender and chowder thickens slightly (8-10 minutes).
3.Meanwhile, blanch broad beans until just tender (1-2 minutes), refresh, peel and add to chowder with herbs, lemon juice and chopped clams, top with reserved clams in shells and serve hot with crusty bread.

This recipe is from the February 2013 issue of .


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