Leek and clam chowder

Leek-and-clam-chowder

Prepare Time: 0:50 | Cook Time: 0:40 | Difficulty: CAPABLE COOKS

Somewhere between a soup and a stew, this one-pot wonder features mouth-watering layers of leeks, clams and vegetables.

Ingredients

Nutrition

Energy

1384kJ

Fat saturated

8.00g

Fat Total

17.00g

Carbohydrate sugars

5.00g

Carbohydrate Total

18.00g

Dietary Fibre

g

Protein

22.00g

Cholesterol

mg

Sodium

1263.59mg

All nutrition values are per serve.

Method

  1. 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.

  2. 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.

  3. 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.


Notebook: – October 2006 , Page 126

Recipe by Sophia Young
Photography by Steve Brown

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