Maree Connolly's clam chowder
Make the most of shellfish this summer by creating your own feast.
|1||Potato, medium, diced|
|½ stick||Celery, diced|
|2 cloves||Garlic, chopped|
|½ cup||White wine|
|500 ml||Fish stock|
|1||Fennel bulb, small, diced|
|1 kg||Clams, diamond or tuatua, steamed and meat removed|
|2 tsp||Chives, snipped|
|4 tsp||Olive oil, lime-pressed|
|½ tsp||White pepper, ground|
- Heat the butter over a low heat. Add the potato, leek, onion, celery and fennel and allow them to sweat (cook without colouring) until transparent. Add the thyme, bay leaf, garlic and saffron, simmer for 2-3 minutes, then add the wine.
- Add the stock, bring to boil and simmer until the potato is cooked. Remove from the heat and stir in the clam meat, discarding the thyme stalks and bay leaf.
- Cool slightly and purée in blender (a blender will give a better result than a food processor). Strain through a sieve. When reheating, add about ? cup of cream and salt and pepper to taste.
- To serve, heat 4 bowls and pour in the reheated soup. Spoon a teaspoon of lime-pressed olive oil and a few snipped chives to the centre of each plate.