This hearty chowder is rich and flavourful without being thick and heavy. Chorizo sausage and Thai chillies lend a spicy kick that doesn’t overwhelm. I've never met a clam lover who didn’t enjoy this comforting chowder.
Recipe featured in British Columbia From Scratch.
Makes About 6 Cups
■ 3/4 cup dry white wine
■ 5 pounds fresh clams
■ 1 Tbsp oil
■ 1 onion, chopped
■ 2 stalks celery, chopped
■ 3 cloves garlic, finely minced
■ 2 Thai chilies, halved, seeds removed
■ 3 Tbsp all-purpose flour
■ 1 1/2 cups milk, whole or 2 %
■ 1/2 cup whipping cream
■ 1 cup diced (½”) potatoes, about 1 Yukon Gold or red-skinned potato, washed but not peeled
■ 4 ounces best quality precooked Chorizo sausage, diced (½”)
■ 1 sp freshly squeezed lemon juice
■ Kosher salt
■ 1 - 2 slices of day old bread, crusts removed
■ 2 tsp vegetable oil
■ pinch of each ground cumin and salt
■ 1 Tbsp freshly minced parsley or cilantro
You’ll need to line a strainer with cheesecloth and set it over a 2 cup container.
Pour the wine into a pot large enough to steam the clams. Bring the wine to a boil, add the clams and steam, covered, just until the shells open, about 3 - 5 minutes.
Transfer the clams to a clean bowl and pour the residual clam broth through the lined strainer, into a clean measuring cup. When the clams are cool enough to handle, separate the meat from the shells, discarding any shells that have not opened. Strain any residual clam broth into the measuring cup.
Pierce the sausage in several places with the tip of a knife to prevent them from bursting. Heat the oil in a medium skillet and cook the sausages over medium-low heat, until cooked through, turning occasionally to encourage even browning. Remove the sausages and drain all but 1 Tbsp of oil from the pan. Cut the sausages lengthwise and dice into small (½”) pieces and set aside.
Add the onions and celery to the skillet, and cook over medium heat, scraping up any dark bits on the bottom of the pan. Cook for about 4 - 5 minutes, until the onions have softened, then add the garlic and chilies and cook, stirring constantly for about half a minute. Add the flour and stir for another minute until the vegetables are coated and the flour lightly cooked.
Add the strained clam broth, milk, cream, and diced potatoes. Simmer, uncovered, about 8 - 10 minutes, until the potatoes are just cooked through. Remove the Thai chilli and add the sausage, clams and lemon juice, stirring to combine. Taste and adjust the seasoning with additional lemon juice or a pinch of salt if necessary -- keep in mind the clams and sausage are already salty.
Preheat the oven to 375. Cube the bread, tip into a bowl, drizzle with oil and toss with cumin and salt. Spread onto a baking tray and bake until crisp, about 3-5 minutes, turning the croutons once or twice to brown evenly.
Serve the chowder in warm bowls and garnish with croutons and parsley or cilantro.
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