Clam, kumara and chorizo chowder

Tam West

New England clam chowder is a simple dish that has evolved and been eaten all along the coastal shoreline of this region in America. Traditionally it is made with pork, onion, potatoes, clams, fish, cream and eaten with crackers. For me, chowder is the perfect winter meal — rich, nutritious and deliciously creamy. You can add any type of seafood into your chowder. If you need to avoid meat products, simply omit the chorizo. This soup can be frozen.

Ingredients

1 kg	Clams (Main)
½ cup	White wine
3 Tbsp	Butter
½ cup	Chorizo sausages, diced
½	Onions, diced
1	Celery stalk, diced
1 clove	Garlic, grated
½ cup	Flour
400 ml	Fish stock
250 ml	Cream, milk may be substituted
200 g	Kumara, diced (Main)
200 g	White fish, diced (Main)
2 Tbsp	Fresh parsley, chopped

Directions

1. Place a large pot on to a high heat, when hot, add clams and white wine, then cover with a tight-fitting lid. Once clams steam and pop open, strain off, reserving cooking juices and allow clams to cool before picking out the meat.
2. In a saucepan melt butter and fry chorizo until golden. Add onion and celery, cook for 5 minutes. Add garlic and flour and stir for 2 minutes. Bring fish stock to the boil in a separate pot.
3. Gradually add fish stock, one ladle at a time, mixing well to avoid lumps as it thickens. Add 200ml of the cream and kumara. Gently simmer for 10 minutes.
4. Add the white fish and simmer for 5 minutes, then add clam meat and remaining cream, season with salt and freshly ground white pepper to taste.
5. Serve into hot soup bowls and garnish with parsley.

More satisfying soups from Geoff

• Chicken, noodle and green curry soup
• Yellow lentil, chickpea and vegetable broth