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It is a great time of year for shellfish and here clams and crab combine with chorizo and potato in a warming seafood chowder.

Crab and clam chowder with chorizo

Clam and chorizo chowder

Serves: 4

1 kg clams, scrubbed

100 ml dry white wine

600 ml chicken or fish stock

25 g butter

150 g chorizo, sliced

1 onion chopped finely

1 stick celery, sliced

250 g potatoes, peeled and diced

2 sprigs fresh thyme

1 bay leaf

600 ml milk

250 g cooked crabmeat

2 tbs chopped fresh parsley

salt and pepper

single cream, to serve (optional)

Rinse the clams, shake well and then place in a saucepan with the wine. Bring to the boil, cover with a tight fitting lid and cook for 5 minutes until all the shells have opened. Strain the liquid into jug and add the stock (discard any clams that remain closed).

Melt the butter in a large saucepan, add the chorizo and stir-fry over a medium heat for 5minutes until golden. Remove with a slotted spoon and set aside.

Add the onion, celery and potato to the pan and fry gently for 5 minutes until softened. Add the stock, thyme, bay leaf and a little salt and pepper and bring to the boil. Cover and simmer gently for 15 minutes until the potatoes are cooked.

Stir in the milk, crabmeat, clams and the chorizo and heat through for 5 minutes without boiling until everything is heated through. Serve in bowls with chopped parsley and the cream, if wished.

 

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