Fisherman’s Clam Chowder

Name: Fisherman’s Clam Chowder
Cuisine: French
Ingredients: 24 cherrystone clams; 750 ml (1¼ pt) fish stock; 25 g (1 oz) onion cut in small dice; 25 g (1 oz) leek cut in small dice; 25 g (1 oz) carrot cut in small dice; 50 g (2 oz) celeriac cut in small dice; 1 clove of garlic, skinned and crushed; 1 small bay leaf; 25 g (1 oz) green pepper, cut in small dice; 100 g (4 oz) potato, peeled and cut in small dice; 2 tomatoes, halved, seeded and diced; 5 ml (1 tsp) chopped fresh thyme; 5 ml (1 tsp) chopped parsley; salt and freshly ground pepper; salt and freshly ground pepper

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

This chowder can also be served cold.

Ingredients

24 cherrystone clams
750 ml (1¼ pt) fish stock

Europe
France
Switzerland
Fish course
Soup
Pescatarian
Gluten-free

Method

Scrub the clams and place in a large pan with the stock. Cover and simmer until the clams open. Remove from the stock and leave to cool. Strain the stock through muslin or a fine sieve and reserve.
Remove the hard white tendon from the clams and chop the flesh.
Sauté the onion, leek, carrot, celeriac and garlic in a non-stick pan without browning.