Clam Chowder
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1 | kg | Shellfish, clams |
| 1.5 | l | Water |
| 20 | ml | Sunflower oil |
| 90.02 | g | Banana shallots |
| 30.01 | g | KNORR PROFESSIONAL Pureed Herbs Garlic |
| 30.01 | ml | Wine, white |
| 0.5 | g | Saffron |
| 1 | g | KNORR 1-2-3 ROUX White |
| 100.02 | ml | Meadowland Double – the benefits of double cream without the disadvantages |
| Tarragon leaves chopped |
Preparation
Advanced preparation:
Warm the soup bowls. Ensure that the clams are clean and free from grit and shells
Method.
1. In a large saucepan add the white wine followed by the clams. Cover with a lid and cook for two minutes or until the clams have fully opened. Drain, separate shells from meat keeping the cooking liquid.
2. Make up the fish bouillon by mixing the water and finishing bouillon together.
3. Place the oil in a large saucepan, bring to a medium heat. Sweat off the chopped shallots with the garlic paste. Add the cooking liquid from the clams, reduce by half, add the clam meat, shellfish bouillon and saffron and simmer for 2-3 minutes.
4. Gradually whisk in the roux and simmer for a few 30 seconds.
5. Add the cream and tarragon, pour into the warm soup bowls and serve garnished with a little chopped parsley.
Handy Hints:
When using fresh seafood ensure it is fresh and thoroughly cleaned of sand and shell and add extra time to cook out the shellfish before adding the roux.
Healthy Hint.
Reduce the amount of cream adding just enough to give a creamy texture. Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Although Meadowland is a healthier alternative to cream please note that these recipes are indulgent recipes.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
