Curried Clam Chowder The White Man’s Way
This image courtesy of Tom Eckerle
Serves6
CostModerate
Total Timeunder 1 hour
OccasionCasual Dinner Party
Recipe Coursemain course
Taste and Texturecreamy, savory, spiced
Type of Dishchowder
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
Instructions
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In a heavy saucepan, melt the butter over moderate heat.
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When the foam subsides, remove from the heat.
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Whisk in the flour until smooth.
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Return to heat and whisk in the curry powder. Add the stock and cook until the mixture thickens.
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Add the cream, reduce the heat, and simmer, stirring from time to time, for 15 minutes.
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Add the clams and cover until the clams open. Discard any that do not open.
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Season with pepper and serve in heated bowls.
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