Another winter warmer but this can be eaten all year round. Fresh fish and plenty of veg, it can't be beat. New England style inspired.
Wine Pairing - Le Grappin Beaune Premier Cru Grèves Blanc
- 4 slices bacon diced
- 1.25kg clams
- 1 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, finely chopped
- 1 onion, finely chopped
- 2 stalks celery, chopped
- 2 carrots finely chopped
- 3 tbsp flour
- 750ml milk
- 240ml heavy cream
- 240ml veg stock
- 2 bay leaves
- 650g marris piper spuds, peeled and cubed
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
- Take a dutch oven or heavy bottom pot.
- Heat your oil in this over medium heat.
- Add your bacon.
- Cook while stirring for about6 minutes, until it browns and begins to crisp.
- Add your butter, garlic, onion, celery, carrots and continue to cook while stirring occasionally.
- Should be about 6 minutes more.
- Add your veg stock and stir to combine.
- Add your clams and increase the heat to high.
- Cover and cook.
- Stirring occasionally until clams begin to open.
- Should take about 4 minutes.
- As they open, remove them with tongs and transfer to a bowl.
- After 8 minutes of this, if any clams have failed to open toss them in the bin.
- Add your milk, potatoes, bay leaves and a pinch of salt and pepper.
- Bring to the boil then reduce to a simmer.
- Leave for 15 minutes, stirring occasionally.
- While this is going on, remove clams from their shells and roughly chop them.
- Toss the shells.
- Strain the chopped clams over a bowl.
- Keep clams and liquid separate.
- Once your spuds are tender pour the whole pot through a strainer into a large bowl.
- Separating liquid and solids once again.
- Mix solids with the clams and liquid with clam juice.
- Blitz the liquid quickly in a blender until emulsified.
- Return all ingredients back to your pot or dutch oven.
- Add your cream and simmer.
- Leave on a low simmer for 10 minutes, stirring occasionally.
- Season with salt and pepper to taste.