A creamy soup with large pieces of vegetables, cream, and good clams. Known as "Chowder" in America, it is usually made with clams. However, it can also be cooked with cockles (like here) or even a mix of seafood.
Place the shellfish in a bowl of water to allow them to expel any sand they may still have, then cook them in a large pot until they open (I cooked mine for 1 minute on low pressure in a pressure cooker, with 200 ml of water previously brought to a boil to avoid a long preheating time). Collect the cooking juice from the shellfish. Set aside. Shell the shellfish, let them cool, and keep them in the fridge.
Peel and chop the potatoes and carrots into slices. Pre-cook the potatoes and carrots for about ten minutes in a pot of boiling water (or until they are tender). Set aside.
In a saucepan, melt the butter before sautéing the chopped onion and crushed garlic for a moment. Add the thyme leaves and let cook over medium heat for 1 to 2 minutes, stirring occasionally.
Incorporate the flour and mix. While whisking, gradually pour in 250 ml of whole milk along with the vegetable broth and the filtered clam juice.
Let it thicken before adding the bay leaves, diced carrots, and potatoes. Cook for about ten minutes.
Pour the remaining milk (125 ml) and the liquid cream. Mix and let it cook over medium-low heat for 5 to 10 minutes.
To finish, add the shells. Let cook for a few more minutes, just enough time to warm the seafood. Season with salt and pepper to taste.
0 servings
4
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