Mussel and Littleneck Clam Chowder

Recipe: Mussel and Littleneck Clam Chowder
Page: 63
Date Cooked: December 19, 2010

First off, this is not your traditional clam chowder and as you read this it will become increasingly apparent. To me, it was a really great update on the classic. Not at all what I was expecting. Instead it was just better.

Ingredients: onions, garlic, serrano chilies, ginger, coconut, littleneck clams, mussels, olive oil, dry white wine, orange, saffron, potatoes, carrots, zucchini, tomatoes, cilantro, sage, lime, heavy cream, salt, and pepper 

As usual, I began with getting everything in place. Onions were thinly sliced; garlic and chilies were minced; and the ginger was peeled and cut into strips. The olive oil, onions, garlic, and chilies were cooked together until the onions got soft. Wine, orange zest, ginger, and saffron were then also added to the pot.

Olive oil, onions, garlic, chilies, white wine, orange zest, ginger, saffron cooking

In the meantime, the mussels and clams were cleaned and placed in the fridge. Additonally, the shredded coconut was toasted in the oven.

Toasted coconut

Once the onion mixture was cooked to time, the mussels were added to the pot. After about a minute the littleneck clams were also added to the pot. This specific part of the instructions struck me as interesting. I never knew that mussels took longer to cook and open up than clams. Once the mussels and clams opened up, they were removed with a slotted spoon.

Left: mussels and clams cooking in the onion mixture
Right: opened mussels and clams

The meat was removed from all the shells, placed in a container, and kept in the refrigerator. The onion mixture was also placed through a strainer and the cooking liquid was reserved. Then it was on to round two of the chopping and simmering. Potatoes were peeled and sliced; carrots and zucchini were diced; tomatoes, cilantro, and sage were chopped. The potatoes, carrots, zucchini, and tomatoes were then added to the strained cooking liquid and simmered. Once the vegetables got tender, the cream, coconut, herbs, saffron, mussels and clams were added.

1. Strained cooking liquid
2. Cooking liquid with potatoes, carrots, zucchini, and tomatoes
3. Simmering vegetables
4. Cream, coconut, herbs, saffron, mussels, and clams added

Once the chowder was cooked through it was time to eat.

Mussel and Littleneck Clam Chowder

Though I may have given the punch line away in the intro, I think it is necessary to state once again: This is not your typical clam chowder. The vegetable combination and the saffron lend an exotic flavor to this chowder. Ever bite I took I enjoyed it more and more. I think it would be safe to say that this is another recipe I plan on making again. Another thing that struck me as I enjoyed this chowder was how simply it would be to make for a vegetarian - just nix the seafood. Heck make one batch, split it into two and add your desired meat in the chowder. All in all it was just good.

Enjoy!