Seafarer's Pescatarian Corn And Clam Chowder Recipe

About this recipe

A hearty and comforting pescatarian chowder featuring tender clams, sweet corn, and creamy potatoes, perfect for a satisfying dinner solution.

Ingredients

• 125G Daylesford Organic Brandy Butter
• 1 Kg Yellow/White Onion 1kg
• 1 Kg Harry & Percy British Salad Potatoes
• 450G Pack'D Organic Super Sweet Sweetcorn
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 220 Ml The Coconut Collab Plant-Based Double Cream
• - Tata Salt

Instructions

1. 1. Rinse the baby clams thoroughly under cold water to remove any sand or grit.
2. 2. In a large pot, melt 2 tbsp of butter over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
3. 3. Add the diced potatoes, corn kernels, and oregano to the pot. Stir well to coat the vegetables in the butter and spices.
4. 4. Pour in enough water to cover the vegetables and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes.
5. 5. Add the baby clams to the pot and simmer for 5-7 minutes, or until the clams open. Discard any clams that do not open.
6. 6. Stir in the double cream and milk, and heat gently without boiling, for 3-5 minutes. Adjust seasoning with salt and pepper to taste.
7. 7. Serve the chowder hot, garnished with fresh oregano if desired.