“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 kg Cloudy Bay storm clams or another large clam
- 60 gm unsalted butter, coarsely chopped
- 1 leek, finely diced
- 1 fennel bulb, finely diced
- 2 garlic cloves, finely chopped
- 200 ml dry white wine
- 500 ml fish stock (2 cups)
- 500 ml pouring cream (2 cups)
- 2 large King Edward potatoes, cut into 1cm dice
- 150 gm frozen broad beans
- 2/3 cup coarsely chopped French tarragon
- 2 tbsp coarsely chopped dill
- Juice of 1 lemon
- To serve: crusty bread (optional)
- 1Heat 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.
- 2Melt 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).
- 3Meanwhile, 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 .