Cloudy Bay Clam Chowder

Cloudy Bay Clam Chowder

Serves 4
A beautifully delicious and warming comfort food for those cold winter nights, featuring Cloudy Bay clams.

This rich chowder is traditionally made with cream, but you can substitute it with soy milk if you're going dairy-free.
1.5kg Cloudy Bay diamond shell clams
50mL cooking oil
1 red onion, diced
1 tbsp plain flour
300mL cream (or soy milk if you want to go dairy-free)
Handful of Italian parsley, finely chopped
1. Carefully remove clams from pack making sure to retain the clam juice. Reserve juice in a large bowl. Rinse clams quickly under running water.
2. Bring 500mL of water to a rolling boil in a large pan. Gradually add clams while maintaining high heat.
3. Remove individual clams as they open and place in colander. Add clam stock to the reserved juice, leaving any grit in the pan. This liquid will be the stock for the chowder.
4. When clams are cool, save a few pieces for final garnishing. For the rest, remove the meat and chop into 1cm pieces.
5. Heat oil in a large pot and cook onion until soft and golden.
6. Stir in flour to make a sandy paste. Cook for two more minutes and gradually stir in the reserved clam stock.
7. Gradually add cream (or soy milk) and slowly bring to boil.
Take off heat and stir in the clam meat.
8. Season with black pepper and a little salt to taste. Garnish with the clams still in the shell and some parsley. Serve with crusty bread.
Cloudy Bay Clam Chowder