Clam And Mussel Chowder Recipe

Name: Clam And Mussel Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 cloves garlic peeled and crushed; 1 pound leeks thinly sliced; 1 pound clams frozen, thawed; 1 pound mussels frozen, thawed; 3/4 cup white wine; 1 2/3 cups fish stock; 1 cup whipping cream; 1/3 cup crab paste; 1 dash lemon juice; fresh flat leaf parsley; lemon slices; baguette; garlic

Servings: persons

2 tablespoons butter
2 cloves garlic peeled and crushed
1 pound leeks thinly sliced
1 pound clams frozen, thawed
1 pound mussels frozen, thawed
3/4 cup white wine
1 2/3 cups fish stock
1 cup whipping cream
1/3 cup crab paste
1 dash lemon juice
fresh flat leaf parsley
lemon slices
baguette
garlic

1
Melt the butter in a saucepan and saute the garlic and leeks until softened. Add the clams and mussels and saute for 5 mins. Add the wine and stock, cover and simmer for 12 mins.
2
Drain and set aside the clams, mussels and leeks, reserving the stock and returning it to the pan. Stir in the cream and bring to a boil. Add the crab paste and stir until melted. Simmer over a low heat for 5 mins. Return the clams, mussels and leeks to the pan and season with salt, black pepper and a dash of lemon juice.
3
Ladle into bowls and garnish with parsley and lemon slices. Serve with garlic and herb bread.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons butter, 2 cloves garlic peeled and crushed, 1 pound leeks thinly sliced, 1 pound clams frozen, thawed, and more.

Yes, Clam And Mussel Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Clam And Mussel Chowder

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