Creamy seafood chowder
1 whole, thinly sliced
1 individual, thinly sliced
1 small, fronds reserved, thinly sliced
500 g, peeled, cut into 1.5cm pieces
2 cup(s), (500ml)
12 individual, peeled
400 g, cut into 3cm pieces
Calamari or squid, raw
40 g, 2 x cleaned squid hoods, thinly sliced
1 cup(s), (250ml)
Frozen corn kernels
⅔ cup(s), kernels (110g)
1 tbs, chopped
500 g, (buy 1kg pot-ready vongole/clams)
- Place the clams and 1 cup (250ml) water in a large saucepan over high heat. Cook, covered, for 5 minutes or until the clams open. Drain. Reserve 12 clams. Remove meat from remaining clams, discarding shells.
- Heat the oil in the same pan over medium heat. Cook the leek, celery and fennel for5-7 minutes or until softened. Add flour and potato and stir to coat. Gradually stir in stock and 2 cups (500ml) water and bring to the boil.
- Reduce heat and simmer, uncovered, for20 minutes or until the potato is tender. Add the prawns, squid, fish, milk, corn and the clam meat. Cook, uncovered, for3 minutes or until the prawns and fish are just cooked through.
- Ladle the chowder into 4 bowls. Season with pepper. Top with the reserved clams, tarragon, and the reserved fennel fronds.