- Lizzie Redwood
Clam, Chorizo and Charred Corn Chowder
Prep Time: 20 Minutes
Cooking Time: 25 Minutes
Serves: 4 People
1kg Omega clams
40ml Canola oil
1 Onion, finely diced
4 Garlic cloves, crushed
1 Celery stick, diced
1 Chorizo sausage, thinly sliced
2 Medium potatoes, peeled and cut into 1cm cubes
65g Plain flour
20ml Canola oil
100g Corn kernels (frozen)
Salt and pepper to taste
Parsley to garnish
Lemon wedges to garnish
Crusty loaf of bread
Open the packet of clams and strain the liquid from the bag into a bowl. Keep the strained liquid for your soup.
Remove the meat from ¾ of the clams, keep the remaining clams in the shells for garnish
In a large pot add the canola oil and place onto a medium heat, add the diced onion, crushed garlic, diced celery and diced chorizo. Cook until the onion has become translucent, being careful not to colour too much.
Add the diced potatoes and stir through.
Add the butter and allow to melt.
Add the flour and stir into the butter and cook on a medium heat for a couple of minutes.
Add the reserved clam liquid and stir until it thickens. Add the milk a ¼ at a time, allowing to thicken after adding each ¼. Once all the milk is added turn to a low heat and allow to gently simmer until the potatoes are soft.
Grab a frying pan and add the canola oil, place onto a high heat and add the frozen corn kernels, fry the corn kernels until they are charred and golden in colour.
Add the de shelled clams to the soup, also add the charred corn.
Check the taste and season with salt and pepper if needed.
Add the clams that are in the shells to your serving bowls and ladle over the clam chowder, garnish with fresh parsley and serve with warm crusty bread.
Recipe created by A Tasty Kitchen