Clam and Oyster Chowder

Software

• 500 mL (2 cups) of red onion, diced
• 500 mL (2 cups) of carrot, chopped
• 500 mL (2 cups) of celery, chopped
• 1 L (4 cups) of potato, diced
• 500 mL (2 cups) of shiitake mushroom, chopped
• 1 can (398 mL or 13.5 floz) of unsweetened coconut milk
• 1 can (226 g or 8 oz) of boiled oyster
• 1 can (283 g or 10 oz) of whole baby clam
• 1 can (184 g or 6.5 oz) of chopped clam in clam juice
• 15 mL (1 tablespoon) of thyme
• 2.5 mL (¹/₂ teaspoon) of black pepper
• 5 mL (1 teaspoon) of salt

Hardware

• 1 cutting board
• 1 chef's knife
• 1 pot
• 1 spoon
• 1 can opener

Infrastructure

• 1 burner

Instructions

1. 1. Using the chef's knife and cutting board, chop or dice all the ingredients which require processing.
2. 2. Evenly distribute the salt on the bottom of the pot and place over medium heat until hot.
3. 3. Add the onions to the pot and saute them, using the spoon [very sparingly] to stir, as needed.
4. 4. Using the can opener, open all the cans. When the onions have properly carmelized, carefully add the liquid from the shellfish cans (but *not* the coconut milk) to deglaze the pan. WARNING: Deglazing a pot creates a quick burst of very hot steam!
5. 5. Stir and bring the contents of the pot to a simmer.
6. 6. Add the carrots and celery, stir, and return to a simmer.
7. 7. Add the potatoes, again stirring and returning to a simmer.
8. 8. Add all remaining ingredients, stir, and simmer the chowder until the desired tenderness and flavor is reached. Serve hot or cold.

Output

You can expect ≈3 L (≈3 qt) of Clam and Oyster Chowder.

More

Variations

• For more flavors, serve with parsley and lemon wedges.
• If the chowder it too thick for your liking, add a small amount of water to thin it out slightly.