Curried Arctic Surf Clam Chowder, with green curry leaves, leek and coconut milk, delivers the perfect serving of flavourful comfort to combat these cool fall days.
Course Soup
Cuisine Seafood
Keyword artic surf clams, clam chowder
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 10
Author i sugar coat it!
Ingredients
4slicessmoked baconchopped
60gramsbutter
2onionschopped
2clovesgarlicminced
fresh thyme
2largecarrotssliced
3stalksleeksliced thinly
5largepotatoescubed
parsley
bay leaves
curry leaves
1canClearwater Chopped Arctic Surf and White Cockle Clams
clam juice from the canned clams
250millilitrescoconut milk/cream
salt and pepperto taste
Instructions
Cook the bacon in a large heated pot with the butter. Add all the ingredients up to the curry leaves and sauté.
Add the clams and cook for a minute or two, then add the clam juice. Stir to combine and bring to a boil.
Add the coconut milk and bring to a boil. Then turn the the heat down and simmer for an hour.
Season to taste with salt and pepper and serve while hot. Garnish with crisp bacon and parsley and enjoy with toasted bread.