Creamy Clam Chowder Recipe with Fish, Potatoes, Corn, Green Beans
This clam chowder recipe has better and more intriguing taste and texture. Fresh green beans are added right at the end of the cooking process. Fish, herbs and vegetables are added to the clams.
This recipe includes a kaleidoscope of colors, tastes and texture by adding smoked fish, plain fish, potatoes, sweetcorn, parsley, green beans, onions, celery, and leek.
The broth is creamy and includes white wine, milk, cream and butter. This chowder is rich and wholesome. The calorie count is high but it is a very nutritious main meal or starter.
It keeps well in the fridge for a few days and is ideally served with warm crusty rolls, or slices of warm wholemeal bread.
- 2 bay leaves
- 1 can sweetcorn
- 1 can creamed corn
- 500 ml (2 cups) milk
- 2 white fish fillets
- 2 smoked fish fillets
- 2 tablespoons of butter
- 300 ml ( 1 1/3 cups) cream
- 1 large leek, finely chopped
- 200 ml (1 cup ) dry white wine
- 2 stalks of celery, finely diced
- 200 g (7 oz) green beans, chopped
- large bunch of fresh parsley, finely chopped
- 2 onions, finely chopped and dived into half portions
- 6-8 potatoes, cubed (washed potatoes don't need to be peeled)
- 8 crusty white bread rolls, or warm wholemeal bread (to serve)
- 1 kg ( 2 lb) good quality clams (or you can use scallops if clams unavailable)
Place a large saucepan on the stove and apply medium heat. Add 1 tablespoon butter and then fry the onion until transparent and softened. Season well with salt and freshly ground pepper. Add the bay leaves torn into pieces. Then add the clams in their shells and the white wine. Cook the clams for about 3-4 minutes. Remove the meat from the cooked clams and set aside. Add the potatoes to the saucepan. Next, cover the pan and simmer the mixture gently until the potatoes have softened a little, but are still firm.
Using a large separate pot, add some butter and sauté the remaining onion with the leek and celery over medium heat. Season with pepper and salt and cook the vegetables until soft. Add 3/4 of the milk and place the smoked fish skin-side up into the milk and bring to the boil. Cook the fish for a few minutes. Then remove the fish, cool slightly and then flake the flesh from the skin. Set the fish aside in a bowl.
The add the corn and green beans to the milk mixture. Next add the potatoes, smoked fish and plain fish, clams and parsley mixture. Cook the assembled chowder gently for 15-20 minutes to combine the tastes.
Serve the chowder in bowls with warm crusty bread or rolls.
© 2013 Dr. John Anderson