Blue Point's Outer Banks Clam & Fish Chowder with Saffron, Thyme, & Parsley Recipe
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Ingredients: |
Ingredients: 1/2 c + 4 c clam stock
3 tbsp corn starch
1 tbsp olive oil
1 c leeks, whites only, washed & diced medium
1 c celery, diced medium
2 tbsp garlic, minced
4 c red potatoes, diced small
1/4 c bacon, cooked, diced
1 tbsp fresh thyme, chopped or 1 tsp dry
1 1/2 c white fish, diced medium (Grouper, Sea Bass, Tile or Cobia)
1 c clams, diced
1 tsp saffron
1 tbsp parsley, chopped
Salt & pepper to taste
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Directions: |
Directions:In a small bowl mix 1/2 cup of clam juice with corn starch. In a large soup pot over medium heat cook in the olive oil leeks, celery and garlic. Cook for five minutes, stirring often. Do not let vegetables brown. Add red potatoes, bacon and fresh thyme. Stir and cook 10 minutes. Add remaining clam stock, increase heat medium high and cook for 20-25 minutes at a low simmer until potatoes are cooked. Taste. While soup continues to simmer add cornstarch mixture. Stir soup and allow the stock to slightly thicken. Add clams reserved from stock, diced fish, saffron, and parsley. cook for five more minutes until fish is poached. Taste. Season with salt and pepper if necessary. © |
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Number Of
Servings:Makes 3 quarts |
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Personal
Notes: Recipe Courtesy of Sam McGann
Sam's notes: Outer Banks chowder is characterized by the natural clam stock used as its base, which is to this recipe what tomato is to Manhattan and cream is to New England clam chowders. I wish to thank Chef Marcel Desaulniers of the Trellis in Williamsburg, Virginia, for first introducing a version of this chowder to me at his restaurant in 1985. Taking the time to prepare this natural stock with fresh clams is the best way to insure a rich clam flavor. (However, to save time, canned clam juice may be substituted as a compromise).
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