Clam Chowder

Soups | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Clam Chowder

Ingredients

Clam juice - 52.9 oz
Butter - 5.3 oz
Wheat Flour - 1.4 oz
Dry White Wine - 7 fl oz
Fish Oil - 25 fl oz
Canned Corn - 5.3 oz
Onion - 1 head
Leek - 1 piece
Garlic - 2 cloves
Potato - 7.1 oz
Cream (40%) - 5 fl oz
Parsley - 1 bunch
Ocean salt - to taste
White Pepper (whole) - to taste

Step by Step guide

Step 1

Soak the clams in cold water for at least 20 minutes, preferably an hour, then clean them. Meanwhile, mix 50 g of butter with the flour until a homogeneous thick mass is formed. Place it in the refrigerator until use.

Step 2

Pour the clams into a colander, rinse them under cold water to remove any sand, and dry them again in the colander. Discard any clams with open shells or those that do not close when tapped sharply. Heat a wide frying pan over high heat, add the clams, pour in the wine, and cover tightly with a lid. Then shake the pan and remove the lid — some clams will have opened. Transfer these clams to a plate and cover the pan with a lid. Repeat this process until all the clams have opened. (Clams that do not open should be discarded.)

Step 3

When the clams are cool enough to handle, remove them from their shells (a few can be left in their shells for garnish). Strain the remaining liquid from the pan through a fine sieve into a clean container. Then pour this liquid into the hot fish broth and let it cool.

Step 4

If you are using fresh corn kernels, blanch them in a small pot of boiling salted water for one minute, then drain and rinse the kernels under cold water.

Step 5

Melt the remaining butter in a large pot over medium heat. Add the red onion, leek, garlic, and cook for a few minutes until the vegetables start to soften. Lightly salt. Add the potato and cook for another 5 minutes until it becomes softer. Remove from heat and add the clams (without shells) and corn. Set aside.

Step 6

Bring the fish broth to a boil. Gradually add the butter and flour mixture to the broth, whisking constantly. Wait for the broth to boil again and thicken. While stirring, add the cream and bring it to a boil again. Then add the clams and vegetables, allowing the broth to simmer for about 2 minutes over low heat. Season lightly. Before serving, place the clams in their shells on top and sprinkle with parsley. Serve hot.