Raymond Blanc’s Light Shellfish Chowder
Theme: This delicious seafood chowder is a comforting bowl of warmth and flavor for any occasion. Brimming with fresh clams and mussels cooked to perfection in a fragrant white wine broth, this dish is sure to impress your guests. The addition of creamy texture from whipping cream and the subtle hints of ginger, nutmeg, and lemon create a symphony of flavors that will tantalize your taste buds. Serve piping hot with a sprinkle of fresh parsley and some crusty baguette slices for a delightful meal that will leave you craving more.
— Constant Cookbook
Ingredients
- 100ml/3½fl oz dry white wine
- 500g/1lb 2oz clamsclams
- 500g/1lb 2oz musselsmussels
- 30g/1¼oz unsalted butter
- 1 onion
- 1 garlic
- 1 bay leaf
- 50ml/2fl oz whipping cream
- 10g/½oz wakame (edible seaweed
- 2g finely grated root ginger
- finely grated nutmeg
- dash lemon juice
- and freshly ground saltblack pepper
- 2 tbsp chopped fresh parsley
- 1 baguette
Instructions
- For the chowder, pour the wine into a large, heavy-based, lidded saucepan and bring to the boil over a high heat. Reduce the heat until the liquid is simmering steadily, then add the clams and mussels and cover the pan with the lid. Simmer for 2-3 minutes, or until the shellfish have opened (discard any clams and mussels whose shells do not open during cooking).
- Strain the shellfish through a fine sieve, collecting the cooking liquid in a separate saucepan. Suspend the shellfish over the pan; when cool enough to handle, pick all of the meat from the shells and reserve. Discard the shells.
- Heat the butter over a medium heat in a saucepan measuring at least 26cm/10in in diameter. Fry the onion and garlic for 4-5 minutes, or until softened but not coloured.
- Add the reserved cooking liquid and the bay leaf, 150ml/5fl oz water, cream and wakame, then bring the mixture to the boil. Once boiling, add the ginger, a grating of nutmeg (to taste) and the picked shellfish meats and heat through for a minute or so. Season, to taste, with salt, freshly ground black pepper, and a dash or two of lemon juice.
- To serve, ladle the chowder into bowls and sprinkle a little chopped parsley over each serving. Serve a few baguette slices alongside, if using.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2-4
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