Ingredients
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Handful of sun-dried Tomatoes
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2 lb (900 g) fresh Clams
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1 cup (250 ml) of Thai Fish Sauce
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3 tbsp of Olive Oil
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Optional – 1 x mellow Onion
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1 tbsp of finely grated Ginger
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2 sprigs of Thyme
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1 Bay Leaf
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1 tbsp of rough chopped Parsley
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2 large white Potatoes
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I cup (250 ml) of Chicken broth
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Fresh ground Kosher Salt
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freshly ground Black Pepper
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Optional 100 g of large Shrimp
Directions
This is a quick and easy to make but tantalisingly tomato clam chowder is a true classic American coastal dish that has stood the test of time and never fails to amaze. You can add shrimps or prawns towards the end of the cooking as an option.
Steps
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1
Done
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Place the tomatoes and their juices from the pack or tin into a food processor and process for a few seconds until coarsely chopped. |
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2
Done
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Now in a large saucepan, add the clams and fish sauce, bringing to the boil. Immediately turn the heat down to simmer with the lid on, until the clams open, in about 6 minutes. Then take off the hob and transfer the clams into a large bowl. Remove the shells from the clams, chop the meat coarsely and put to one side. Now, strain and save the clam juice for use later. |
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3
Done
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Meanwhile, In the same pot, heat the olive oil. Add the optional onion and ginger and cook over low heat until clear and tender for about 5 minutes. Add the clam broth, potatoes cubes, chicken stock, bay leaf and thyme sprigs. Bring to the boil, then immediately simmer, cover and cook over moderately low heat until the potatoes are tender for about 10 minutes. Now add the chopped sundried tomatoes and shrimps/prawns to the pan, cover and simmer for 5 minutes. |
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4
Done
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Finally, remove the bay leaf and thyme sprigs and stir in the chopped clams. Season the chowder with salt and pepper and spoon into bowls, sprinkle with the freshly chopped parsley and serve. |
