Clam and Oyster Chowder
- 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
- 1 cutting board
- 1 chef's knife
- 1 pot
- 1 spoon
- 1 can opener
- 1 burner
- 1. Using the chef's knife and cutting board, chop or dice all the ingredients which require processing.
- 2. Evenly distribute the salt on the bottom of the pot and place over medium heat until hot.
- 3. Add the onions to the pot and saute them, using the spoon [very sparingly] to stir, as needed.
- 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. Stir and bring the contents of the pot to a simmer.
- 6. Add the carrots and celery, stir, and return to a simmer.
- 7. Add the potatoes, again stirring and returning to a simmer.
- 8. Add all remaining ingredients, stir, and simmer the chowder until the desired tenderness and flavor is reached. Serve hot or cold.
You can expect ≈3 L (≈3 qt) of Clam and Oyster Chowder.
- 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.