Curry Clam Chowder

Name: Curry Clam Chowder
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT3H55M0.000S
Yield: 8 servings
Ingredients: 2 leeks; 2 large carrots, plus carrot leaves or greens, for garnish; 1 stalk celery; Olive oil, for cooking vegetables; 1 tablespoon salt; 1 potato, peeled; 7 ounces (1 3/4 sticks) salted butter; 8 ounces fatty lamb belly or shoulder; 3 tablespoons madras curry powder, plus more for dusting; 8 1/2 cups whipping cream; 1 cup coconut milk; 1 pound shucked clams; Chopped fresh parsley, for garnish; Oyster crackers or rustic bread, for serving

Recipe courtesy of Matt Basile

Watch how to make this recipe.

Curry Clam Chowder

0 Reviews

Level: Easy

Yield: 8 servings

Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

1267

Total Fat

125

Saturated Fat

77

Carbohydrates

23

Dietary Fiber

3

Sugar

10

Protein

18

Cholesterol

374

Sodium

1102

Total: 3 hr 55 min
Active: 40 min

Level: Easy
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

1267

Total Fat

125

Saturated Fat

77

Carbohydrates

23

Dietary Fiber

3

Sugar

10

Protein

18

Cholesterol

374

Sodium

1102

Total: 3 hr 55 min
Active: 40 min

Ingredients

2 leeks

2 large carrots, plus carrot leaves or greens, for garnish

1 stalk celery

Olive oil, for cooking vegetables

1 tablespoon salt

1 potato, peeled

7 ounces (1 3/4 sticks) salted butter

8 ounces fatty lamb belly or shoulder

3 tablespoons madras curry powder, plus more for dusting

8 1/2 cups whipping cream

1 cup coconut milk

1 pound shucked clams

Chopped fresh parsley, for garnish

Oyster crackers or rustic bread, for serving

Directions

This is a one-pot dish. Every element of the soup gets added to the one pot so the flavors can be built over time. Finely chop the leeks, carrots and celery and cook them down in a large pot with a little bit of olive oil and the salt. Shred the potato with a cheese grater into the pot as well and stir in with some of the butter
Finely dice the lamb meat; add it to the soup pot and stir well so the lamb fat starts to cook off into the vegetables. Add the madras curry powder and stir well. Cube the remaining butter, add it to the pot and fold it in well.
Once the butter is fully melted down, add the cream and coconut milk and stir the soup base very well again. Let the soup base simmer on low heat for 2 to 3 hours, and then add the clams. If you add them too soon, they will over-cook and get chewy. Allow the clams to cook for 10 to 15 minutes, and then move the pot off the heat but continue to stir thoroughly. Garnish with some fresh parsley, carrot leaves and a light dusting of madras curry powder. Serve with oyster crackers or rustic bread.