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Clam and oyster chowder
Nothing beats a hearty and warm chowder on a cold winter day.
YIELDS
8
Ingredients
- 2 lbs Manila clams or (one can of clams)
- 2 tablespoons butter
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1 cup minced onion
- 4 cloves garlic, chopped
- 2 cups yellow fleshed potato
- 2 bay leaves
- 1 1/2 cup 35% cream
- 400ml fresh shucked oysters about 18 medium to large (can also use frozen or can)
- Juice of one lemon
- 1/4 cup fine chopped parsley
- Salt and black pepper, for seasoning
- Saltine crackers, for serving
Directions
- Soak the clams in salt water for 10 minutes to remove any sand.
- Steam the clams in a pot on high with the white wine for five minutes until they open strain and save the liquor and clams to snack on with lemon garlic butter while you make the chowder.
- Add the butter to a large pot and sweat all the vegetables on medium heat until they are soft, about 10 minutes.
- Add the bay leaves.
- Add the clam/wine liquor and bring to a boil reducing to a simmer. (You might have to add some water if your clams weren’t fresh and didn’t get enough liquor).
- Add the cream and simmer for a minute.
- Add the oysters and fold them in.
- Simmer for two minutes and remove from heat.
- Squeeze in half the lemon.
- Serve in bowls with lots of parsley and pepper, a squeeze of lemon, and crackers. Enjoy!
