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curried-clam-chowder-the-white-manrsquos-way

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Yield : Serves 6

Ingredients

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 tablespoon curry powder
  • 1 1/2 cups fish stock
  • 3 cups heavy cream
  • 4 dozen Pacific or East Coast littleneck clams, scrubbed
  • Freshly milled black pepper

Directions

In a heavy saucepan, melt the butter over moderate heat.

When the foam subsides, remove from the heat.

Whisk in the flour until smooth.

Return to heat and whisk in the curry powder. Add the stock and cook until the mixture thickens.

Add the cream, reduce the heat, and simmer, stirring from time to time, for 15 minutes.

Add the clams and cover until the clams open. Discard any that do not open.

Season with pepper and serve in heated bowls.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

575kcal (29%)
140mg (14%)
16mg (27%)
644mcg RAE (21%)
559mg
27mg
19g
0g
0g
10g
218mg (73%)
202mg (8%)
31g (157%)
52g (79%)
17mg (93%)
 

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