Light Shellfish Chowder
Unlike most dishes, this recipe has no specific place of birth. This means that across the world, each country has its own interpretation. In its simplest form it is a basic fish and shellfish soup, cooked in “one pot”! You can make it as simple as you like… you can add bacon, potato or even smoked fish to make it as filling and rich as you want or keep it simple and light.
Special equipment: 26CM Hard anodized chef's pan.
|For the shellfish chowder|
|1||Onion, finely diced|
|1 clove||Garlic, sliced|
|500g||Clams, washed (*2)|
|500g||Mussels, washed, beards removed (*3)|
|200ml||White wine (*1)|
|10g||Wakami seaweed, quickly washed in cold water|
|2g||Ginger, fresh, finely grated (optional)|
|2 rasps||Nutmeg, ground (optional)|
The soup can be made in advance up to the final finishing stage.
For the shellfish chowder
In a large pre-heated saucepan on a high heat add the shellfish and wine, cover with a lid and cook for 2-3 minutes until they have all opened. Pour onto a deep tray and leave to cool slightly before picking out the meat and saving any cooking juices. Discard the shells.
In a separate large (26cm) saucepan, over a medium heat, melt the butter and sweeten the onion and garlic for 5 minutes until soft with no colour. Add the shellfish cooking liquid, water, cream and washed seaweed. Bring to the boil, add the ginger, nutmeg and the picked shellfish meats.
Finish with the chopped parsley, season to taste with salt, pepper and lemon juice.
Recipe © Raymond Blanc 2014.
Photograph © David Griffen 2014.