Cider, clam and fish chowder

Name: Cider, clam & fish chowder
Yield: 4
Ingredients: 1/3 cup extra virgin olive oil, plus extra to serve; 200g speck, cut into 4 slices; 1 onion, thinly sliced; 400g small kipfler potatoes cut into 5mm-thick slices; 2 1⁄2 cloves garlic, crushed, plus 1⁄2 garlic clove extra; 1 tsp fennel seeds; 1⁄4 tsp chilli flakes; 355ml dry cider; 2 bay leaf; 1 can (400g) crushed tomatoes; 2 cups fish or vegetable stock; 700g pot-ready clams, rinsed; 400g firm boneless white fish (we used ling), cut into 4cm pieces; 1⁄2 baguette, cut on the angle into 1cm-thick slices; 200g Gruyère, coarsely grated; 1/3 cup roughly chopped flat-leaf parsley leaves

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https://healthimprovements.info/recipes/cider-clam-fish-chowder/e3p0kivo — Cider, clam & fish chowder

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by Shannon Bennett

Chef

May 06, 2019

“Cider plays nicely with any seafood.” – Shannon Bennett.

1/3 cup extra virgin olive oil, plus extra to serve
200g speck, cut into 4 slices
1 onion, thinly sliced
400g small kipfler potatoes cut into 5mm-thick slices
2 1⁄2 cloves garlic, crushed, plus 1⁄2 garlic clove extra
1 tsp fennel seeds
1⁄4 tsp chilli flakes
355ml dry cider
2 bay leaf
1 can (400g) crushed tomatoes
2 cups fish or vegetable stock
700g pot-ready clams, rinsed
400g firm boneless white fish (we used ling), cut into 4cm pieces
1⁄2 baguette, cut on the angle into 1cm-thick slices
200g Gruyère, coarsely grated
1/3 cup roughly chopped flat-leaf parsley leaves

Method

1.

Heat oil in a large, wide heavy-based saucepan to medium-high heat. Add speck and cook, turning once, for 4 minutes or until browned. Transfer to a plate.
2.

Using the same pan, cook onion and potato, stirring often, for 5 minutes. Add garlic, fennel seeds and chilli flakes and cook for a further 2 minutes. Add cider and bay leaf and boil for 5 minutes or until reduced by half. Add speck, tomato and stock, season and return to the boil. Cook for 8 minutes or until sauce has thickened. Add clams and fish, cover and simmer for 3-4 minutes until shells are open and fish is just cooked through.
3.

Heat oven grill to high. Place baguette slices on a baking tray and grill for 2 minutes each side or until lightly toasted. Gently rub both sides with the cut side of the extra half garlic clove and scatter with cheese. Grill for 3-4 minutes until golden.
4.

Ladle chowder into serving bowls, scatter with parley and drizzle with extra oil. Serve chowder with cheese toasts.