Somewhere between a soup and a stew, this one-pot wonder features mouth-watering layers of leeks, clams and vegetables.
The ingredient of Leek and clam chowder
- 1kg clams (vongole), soaked in water for 30 minutes, drained
- 1/2 cup (125ml) dry white wine
- 3 leeks, white part only, halved lengthways
- 2 carrots
- 2 stalks celery
- 300g rindless bacon rashers
- 2 teaspoons vegetable oil
- 2 teaspoons thyme leaves, coarsely chopped
- 2 tablespoons plain flour
- 3 cups (750ml) fish stock
- 500g potatoes (about 2), cooked whole, peeled, cut into 2 cm dice
- 1/2 cup (125ml) pouring cream
- 2 tablespoons chopped dill, plus extra sprigs to serve
- 1 cup cooked chopped green beans
The instruction how to make Leek and clam chowder
- Place clams and wine in a saucepan then cover and cook over high heat for 5 minutes or until shells open. Set aside to cool, then strain cooking liquid through a fine sieve and reserve. Reserve 18 clams, then remove clam meat from remaining shells. Set aside.
- Chop leeks, carrots, celery and bacon very finely. Heat oil in a large saucepan over medium heat and cook bacon, stirring occassionally, for 10 minutes. Add chopped vegetables and thyme and cook, stirring, for 8 minutes or until tender. Add flour and stir for 3 minutes.
- Gradually stir fish stick and reserved cooking liquid from the clams into vegetables, then add potatoes. Brong to the boil and cook for 10 minutes. Add clam meat, cream, dill and beans. Cook without boiling until heated through. Serve topped with reserved clams and dill sprigs.
Nutritions of Leek and clam chowdercalories: 330.776 calories
calories: 17 grams fat
calories: 8 grams saturated fat
calories: 18 grams carbohydrates
calories: 5 grams sugar
calories: 22 grams protein
calories: 1263.59 milligrams sodium