Clam Chowder

 Stuff

  • 2 crayfish bodies
  • 50 g butter
  • 2 – 3 whole flounders
  • 200 – 300 fillets of firm fish – eg Snapper, Gurnard
  • 20 or so clams
  • 10 or so small mussels
  • 10 or so Scollops, chopped into bite size
  • 10 or so small to medium prawns cutlets, peeled and “butterflied”
  • 1- 2 stick of celery, rough chopped
  • 1 large onion, rough chopped
  • 1 large leek (white only), rough chopped
  • 2 bay leaf
  • 1/2 tspn peppercorns
  • 25 g butter
  • 1 stick of celery, fine chopped
  • 1 large onion, fine chopped
  • 1  leek (white only), fine chopped
  • 3 – 4 cloves garlic, fine chopped
  • 50 g flour
  • Upto 250 mil milk
  • Streaky bacon
  • Chili flakes

 Method

  • Roast the flounder. Remove flesh and set aside
  • Smash the crayfish shells. Melt butter in large pot and fry the smashed shells until dry (approx 5 minutes)
  • Add the flounder carcasses, rough chopped celery, onion, leek, bay leaf and peppercorns.
  • In another pot, soften the fine chopped onion, celery and leek (Equal quantities – approx 1 cup of each)  with a nob of butter – sweat them. Add garlic. When soft add flour to make a rouille and cook it out. Add hot stock gradually.
  • Salt to taste
  • Put some streaky bacon in oven till crisp. Chop and set aside.
  • Steam open clams and mussels – do not over cook. Remove the meat. Add the juice to the soup.
  • Chop fish fillets and add – gently warm until fish is 1/2 cooked
  • Add the scollops and prawns – gently warm until scollops and prawns are 1/2 cooked
  • Take meat from clams and mussels, chop and add.
  • Chop flounder meat and add.
  • Add milk until it is white. Gently warm – until the fish fillet, scollops and prawns are just cooked
  • Season with chili flakes, salt and pepper

Serve

  • Serve with bacon pieces sprinkled over top

Quantities

  • Serves 4 to 6

Variation

  • Salmon fillet
  • Potato 15mm cubes – par-boiled to “al dente”. Try saffron or turmeric in water to give colour
  • Fresh sweet corn – par-boiled “al dente”

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