The beauty of a clam chowder, is that different clam species are available throughout different times of the year, and the beauty of this dish comes with the variation of using seasonal produce. Achieving this restaurant-quality chowder is far simpler (and lighter) than you may think, the secret here (as with many things) is using excellent quality ingredients and a good set of scales!
Chowder may seem like a daunting task, but if you’ve got the core ingredients right (a couple of kilos of Yamba pippis, Coffin Bay vongole or Eaglehawk Neck surf clams from the shop), it comes together beautifully, and rather easily too.
Portside Clam Chowder (Serves four-six)
INGREDIENTS
Clam Stock
3kg pippis/clams/vongole
260g fennel, sliced to your preference
195 onion, finely sliced
55g celery, finely sliced
75 carrot, finely sliced
2 sprigs thyme
2.5g coriander seeds
1.5g white peppercorns
1.5g celery seed
250ml white wine
115ml Pernod
120ml vermouth
1 bay leaf
Clam Veloute
1.75L clam stock
1.3L chicken stock or (or Portside’s fish fumet to make it pescatarian)
75g butter
200g creme fraiche
lemon juice, salt, cayenne pepper to taste
Sourdough (crusts-removed for croutons)
To make a slurry, mix together 50g of cornstarch with 100ml of water.
METHOD
Clean the clams thoroughly.
Get a large rondeau extremely hot and put the clams directly into the dry, hot pot.
Place all of the vegetables, herbs and spices over the clams, then deglaze the hot pan with all of the liquids.
Cover the pot and wait for the clams to purge their natural liquid. When the clams have all opened (approximately 15-20 mins.), strain through a linen and return the liquid to your pot over a medium-low heat. This is your clam stock.
Next, mix your cornstarch and water to make a slurry.
Add your chicken stock and 75g butter, then add your slurry and stir. Leave to simmer for 10-15 minutes.
While chowder is simmering, fry off pieces of sourdough in a pan until crispy and set aside.
Pick the meat from approximately two thirds of your clams. Discard the empty shells, then return clam meat and un-picked shells to your chowder.
Bring your pot to the table, and serve with a squeeze of lemon, cayenne pepper and salt to-taste.
Clam Chowder
