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Spicy clam chowder with roasted garlic

Silvena Rowe from Food Uncut
For the ultimate in fast food, try this quick and easy spiced clam chowder from Silvena Rowe

Spicy clam chowder with roasted garlic

Method

1. Discard any clams that remain open or have broken shells. Place the picked clams in a large bowl and cover with cold water. Sprinkle the cornmeal over the water and leave the clams to stand for an hour. Drain and rinse again to remove any cornmeal.

2. Heat the oil in a large saucepan and add the shallots. Fry for 3 minutes.

3. Add the bacon, tomatoes, white wine, stock, garlic puree and herbs. Season with salt and pepper and bring to a simmer. Cook for 2 minutes.

4. Add the chilli flakes.

5. Add the clams and cover tightly. Cook for a further 8 minutes, until the clams have opened, shaking the pan occasionally to encourage even cooking.

6. Stir in the cream and serve piping hot.

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Serves: 4

Prep: 15 min, plus 1 hr purging for clams
Cook: 15 min

Ingredients
600g carpet-shell clams, scrubbed
1 tsp cornmeal
2 tbsp extra virgin olive oil
2 Shallots, finely chopped
50g bacon lardons
3 large Tomatoes, diced
250ml White wine
200ml fish stock
3 tbsp roasted garlic purée
2 tbsp Parsley, finely chopped
1 tbsp Chives
generous pinch chilli flakes
100ml double cream
freshly ground salt and pepper