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| Crab and clam chowder with chorizo |
Serves 4
Crab and clam chowder with chorizo ingredients: 1kg clams (vongole), cleaned. 100ml vinegar. 25g butter. 1 chorizo sausage, sliced. 1 onion, finely chopped. 1 celery stalk, sliced. 250 sebago potatoes, peeled, cut into 2cm pieces. 600ml fish or chicken stock. 2 thyme sprigs. 1 bay leaf. 600ml milk. 250g cooked crabmeat. 2 tbs flat-leaf parsley, roughly chopped. pure (thin) cream (optional) and crusty bread, to serve
Crab and clam chowder with chorizo recipe: Soak clams in a bowl of cold water for 15 minutes to remove any grit. Drain, then place in a saucepan with the vinegar. Bring to the boil, reduce heat to medium, then cook, covered, for 5 minutes or until all the shells are open (discard any than are still closed). Drain, reserving the vinegar. Melt the butter in a large fypan over medium heat. Add the chorizo and cook, stirring, for 5 minutes or until golden. Remove with slotted spoon and set aside. Add the onion, celery and potato to thepan and cook for 5 minutes or until softened. Add the stock, thyme, bay leaf and reserved vinegar, then season well. Bring to the boil,then cover, reduce heat to low and cook for 15 minutes or until potato is tender. Stir in the milk, crabmeat, clams and chorizo, then cook for 5 minutes or until warmed through. Divide among bowls, sprinkle with parsley and drizzle with cream, if using. Serve with bread. By then, the crab and clam chowder with chorizo is ready
