recipes
Mussel and clam chowder
Serves: 4
Ingredients
- 1 tbsp olive oil
- 100g streaky bacon
- 1 onion, chopped
- 1 celery stick
- 1 medium potato, peeled and chopped
- 1 litre fish stock
- 2 garlic cloves, peeled and chopped
- A few saffron threads
- 100ml tomato juice
- 100g sweet corn, fresh or frozen
- ½ glass white wine
- 50ml cream (optional)
- 150g mussels
- 150g clams
- Sea salt and fresh ground pepper
Method
In a large saucepan, heat the oil and gently fry onion, bacon, celery and garlic for 5 minutes. Add the potato, fry for a few minutes and de-glaze with white wine. Add the fish stock and the tomato juice, cook until all vegetables are softened. Blend and pass the soup. Add the saffron threads and bring to the boil. A few minutes before serving add the mussels, clams, sweet corn and cream. Season and serve.
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