Donegal Clam Chowder

Ireland and New England are famous for their chowder and this video is a classic version of the clam chowder recipe. The fresh seafood and rich flavours make this a gorgeous Chowder.

Ingredients:

900g of Fresh Clams
1 tbsp Olive Oil
2 tbsp Chopped Shallots
160ml Dry White Wine
1 Onion
1 Celery Stalk
2 Big Potatoes
2 Carrots
100g Butter or Olive Oil
80g White Flour
600g Cream
400g Chicken or Fish Stock
2 tbsp Chopped Parsley
1 Juiced Lemon
Pinch of Salt & Pepper

Instructions:

Start the chowder by heating a medium pot. When it reaches a medium heat add the oil and start by sweating the shallots until they are soft and translucent.

After 2 minutes of cooking the shallots add the clams and white wine and place a lid onto the pot and allow the clams to steam for a further 2 minutes.

Remove the pot from the heat and strain the clams making sure to save all the cooking liquor for later.

After allowing the clams to cool down for a couple of minutes remove the flesh from each shell and place in a bowl. Discard the shells; Heat a large pot and add the butter over a medium heat.

When the butter has melted sweat the diced onions, celery and carrots over a low heat for 4 minutes before adding the potatoes.

Add the flour to the vegetables and stir constantly for the next 1 minute. It is very important that you do not leave the pot at this stage and continue stirring.

Add the fish stock, cream and the clam cooking liquor that we set aside earlier.

Remove the wooden spoon, cover with a lid and cook on a very gentle heat for 45 minutes.

After 45 minutes, remove the lid and add the clam flesh, chopped parsley, salt, pepper and the fresh lemon juice.