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Clam & chorizo chowder
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½ tbsp olive oil
1 red onion, chopped
1 red pepper, deseeded and diced
15g chorizo, finely diced (or use Cooks’ Ingredients Chorizo Crumb)
2 cloves garlic, crushed
1 tsp ground paprika
3 sprigs tarragon, leaves only, plus extra to garnish
350ml fish stock
½ x 500g pack frozen Big & Juicy Vietnamese Cooked White Clams, thawed according to pack instructions
1 tbsp half fat crème fraîche
1. Cook the pasta in plenty of boiling water for 5 minutes, then drain in a sieve, keeping 150ml of the cooking water. Heat the oil in a large saucepan and fry the onion and pepper for 3 minutes.
2. Add the chorizo and fry for 5 minutes. Add the garlic, paprika, tarragon and stock and heat until simmering. Cover and cook gently for
3. Add the pasta to the saucepan with the clams and crème fraîche. Heat gently for 5 minutes, or until piping hot, adding about 150ml extra pasta cooking water to loosen, if needed. Ladle into serving bowls and scatter with extra tarragon leaves and black pepper to serve.
Cook’s tip If you can’t get hold of the frozen clams, this recipe is also good with a pack of cooked mussels, available from the fish chiller cabinet. Both mussels and clams are a great source of vitamin B12.
Typical values per serving:
2 of your 5 a day/high in protein
This recipe was first published in June 2021.
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