Pg 76 Clam Chowder (607x800)

This recipe is from Simon Gaults latest book Modern Classics.  Click here to read our review of it

Cloudy Bay clams are something we should be very proud of in New Zealand. Tio Pepe sherry (dry sherry) is an essential addition to this dish. The mascarpone mixed with Indian seasoning also makes a great dip.

Serves 6
1 tbsp Simon Gault Home Cuisine Indian seasoning
50g mascarpone
1kg Cloudy Bay clams
1 cup (250ml) white wine
90g butter
90g plain flour
200ml milk
650ml fish stock
100ml Tio Pepe (dry sherry)
30ml olive oil
1 onion, finely diced
1 clove garlic, finely chopped
pinch of freshly grated nutmeg
2 tbsp chopped parsley
In a bowl combine the Indian seasoning and the mascarpone together. Refrigerate until needed.

Heat a heavy-based lidded saucepan over a high heat and place the clams in the saucepan, then add the wine. Cover with the lid and steam until the clams open. Remove the clams, reserving the juices, and discard any clams that are unopened. Remove the clam meat from the shells, and put aside a few of the clam shells for garnishing later. Place half the clam meat in a food processor and pulse to a chunky paste. Using a knife,
finely chop the remaining half of the clam meat, then mix with the puréed clam meat and set aside.

To make a roux, melt the butter in a large saucepan over a medium heat, then add the flour and cook, stirring continuously, for 5 minutes without colouring. Add the milk slowly, stirring continuously, until it comes to the boil, then slowly add the fish stock while stirring continuously. Once all the stock has been added, pour in the sherry and cook for a further 10 minutes on a low heat to cook out the flavour of the flour.

In a separate saucepan heat the olive oil, add the onion and garlic and cook until the onion is very soft and translucent, then add the nutmeg. Add this to the roux mixture along with the clams. Bring to the boil, then add the parsley and taste, adjusting the seasoning if necessary. If the soup is too thick, add a little more fish stock.

Serve in bowls and garnish with the reserved clam shells, placing a tablespoon of the Indian spiced mascarpone mixture in each shell.


Reproduced with permission from SIMON GAULT MODERN CLASSICS by Simon Gault. Published by Penguin Group NZ. RRP $60.00. Copyright © text, Simon Gault, 2014.
Copyright © photographs, Kieran Scott, 2014

simon gault modern classics

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