recipes
Bourbon Street Clam Chowder
Ingredients
- 25grams butter
- 1 sliced medium onion
- 3 rashes bacon
- ¾ cup white wine
- 1 dried bay leaf
- 1 large tin peeled tomatoes
- 7 cups fish stock
- 3 peeled, diced into 1cm pototatoes
- 2 cups water
- 2 kg fresh clams – scrubbed and cleaned
- 2 tablespoons chopped Italian parsley
- ¼ cup thick cream
- 4 medium sized cobs of bread
- Oil
Directions
- Place the butter, onion and bacon in a large saucepan over medium heat and cook until soft and golden.
- Add the wine and cook for a further minute, then add the bay leaf, tomatoes, stock and potatoes and simmer covered until potatoes are soft. Remove and set aside.
- Heat the water in a deep frying pan over a high heat. Add the clams and cover tightly and steam until all the shells have opened.
- Remove the flesh from the shells – leaving 12 in tack for garnish.
- Process the cooled soup in a blender in batches until smooth. Return to a clean saucepan and add the clam meat, parsley and cream and heat gently for 5 minutes.
- Cut the top off the cobb bread and pull the dough from inside leaving a thick wall. Brush inside and out with oil and bake for 15 minutes on a medium to high heat. Remove and set aside.
- Add the soup to each cobb loaf and divide clams evenly on top of soup. Place the bread lid on the top and serve.
