CLAM & HALIBUT CHOWDER
By Simbooker on 27th July 2019
Files & Tags: recipes, index, soups and stews, fish & seafood
Imagine clam chowder with a twist; Clams and chunks of meaty firm halibut, in a creamy stock bursting with flavor. This is chowder with the volume turned up.
I would love to say that the first time I ever tried chowder I was in New England dining at a fabulous restaurant by the sea-but the truth is that I first tried chowder from a canned tin of soup at my local supermarket that exceeded all my expectations. I fell in love instantly.
There are so many different types of chowder, and there are some who take chowder very seriously and believe there is only one way to make it. The truth is that there are many varieties, this is my version.
MY CHOWDER RECIPE
THE INGREDIENTS
500 grams of clams, 1 pound of halibut cut into chunks,
2 chopped carrots, 3 celery sticks chopped,
2 onions, 1 garlic bulb, 2 sprigs of thyme, a bunch of parsley, 1 cup of heavy cream, 3 large potatoes peeled and cut into chunks, salt and pepper to taste, 2 telma stock cubes, 2 bay leaves,
8 cherry tomatoes-optional, water-see below
soy sauce or Worcestershire sauce
The Roux-
which is 8 tbs of butter and half a cup of flour. Make the roux beforehand by melting butter in a skillet or pan adding the flour and turning to medium heat, continually stirring until the roux has emulsified, this should take about 5 minutes.
500 grams of clams, 1 pound of halibut cut into chunks,
2 chopped carrots, 3 celery sticks chopped,
2 onions, 1 garlic bulb, 2 sprigs of thyme, a bunch of parsley, 1 cup of heavy cream, 3 large potatoes peeled and cut into chunks, salt and pepper to taste, 2 telma stock cubes, 2 bay leaves,
8 cherry tomatoes-optional, water-see below
soy sauce or Worcestershire sauce
The Roux-
which is 8 tbs of butter and half a cup of flour. Make the roux beforehand by melting butter in a skillet or pan adding the flour and turning to medium heat, continually stirring until the roux has emulsified, this should take about 5 minutes.
CLAM STOCK
The first step is to make the stock. Bring a large pot of water to a boil (9 cups approx), and add the clam shells and any juice available, carrots, onion, celery, garlic, parsley and thyme, stock cubes, bay leaves bring the pot to a boil covered and then simmer on medium heat for approximately 1 hour.
Then strain the stock through a sieve and bring back to a boil in the same pot. Add the cream and the roux and stir vigorously until the roux melts.
Then strain the stock through a sieve and bring back to a boil in the same pot. Add the cream and the roux and stir vigorously until the roux melts.
CHUNKS OF HALIBUT
COOKING CHOWDER
Add the potatoes peeled and chopped into chunks the stove should be on medium high heat-not boiling. After 15 minutes of cooking the potatoes add the halibut and tomatoes, soy or English sauce if you choose to, cook for a further 5 minutes and add in the clams right at the end and continue to cook until the clams are no longer raw.