Wineshark Cooking Class - Clam Curried Chowder 咖哩蜆肉周打湯

Ingredients (for 4):

• Fresh clam - 600 g
• Potato - 1
• Onion - 1/2
• Celery - 1 stick
• Green pepper - 1/2
• Carrot - 1/3
• Butter - 60 g
• Flour - 60 g
• Cumin - 1 tsp
• Curry powder - 2 tsp
• Red chili powder - 1/4 tsp
• Fish stock - 1.2 litre
• Milk - 60 ml
• White wine - 60 ml
• Salt - 1 tsp
• White pepper powder - 1/4 tsp
• Whipping cream - 60 ml

Procedures:

1. Place the fresh clams in water and add a bit of salt. Let is sit for 2 hours.

2. Wash thoroughly the clams, then put in boiling water.

3. Remove the clams when open, and remove the clam meat for latter use. 

4. Dice the onion and celery.

5. Dice the green bell pepper.

6. Dice the carrot.

7. Peel the potato and dice.

8. Blanch the vegetables in boiling water until softened. Then drain.

9. Turn on low heat, the add butter to the pot.

10. Add the flour and continue to swirl and cook for 4-5 minutes.

11. Add curry powder, cumin and red chili powder.

12. Gradually add in the fish stock, using the whisk to mix well, and cook for 15 minutes.

13. Add milk, seasoning, white wine and cream. Then add in the vegetables and clam to re-heat.

14. Serve.