- 1 medium onion (150g), chopped coarsely
- 2 trimmed celery stalks (200g), chopped coarsely
- 1 clove garlic, chopped
- 2 tablespoons extra virgin olive oil
- 200 grams speck, rind removed, chopped coarsely
- 2 tablespoons plain (all-purpose) flour
- ¼ teaspoon ground nutmeg
- 3 cups (750ml) hot milk
- 400 grams desiree potatoes, cut into 1cm pieces
- 2 cups (500ml) fish stock
- 500 grams pot-ready clams (see tip)
- 12 large uncooked king prawns (840g), peeled, deveined, with tails intact
- 400 grams skinless boneless swordfish, cut into 5cm pieces
- 2 whole medium calamari (500g), cleaned, scored, cut into 4cm pieces, tentacles reserved
- 8 scallops, without roe (200g)
- ⅓ cup (80ml) thickened (heavy) cream
- 2 tablespoons finely chopped fresh tarragon
- ¼ cup chopped fresh chives
- grilled sourdough bread, to serve
- 1Process onion, celery and garlic until chopped finely.
- 2Heat 1 tablespoon of the oil in a large heavy-based saucepan or deep frying pan over medium heat. Add speck; cook for 5 minutes or until starting to crisp. Add onion mixture; cook, stirring, for 5 minutes or until softened but not coloured.
- 3Add flour; cook, stirring for 1 minute. Add nutmeg and milk, stirring to combine well. Add potato and stock; bring to the boil. Reduce heat to low; cook for 5 minutes.
- 4Stir in clams; cook, covered, for 4 minutes or until opened. Add prawns, fish and scored calamari pieces; cook for 3 minutes. Add scallops; cook for a further 1 minute. Stir in cream until heated through.
- 5Heat remaining oil in a small heavy-based frying pan over high heat. Cook reserved calamari tentacles for 1 minute or until a little crisp.
- 6Divide chowder among bowls; top with calamari tentacles and scatter with fresh herbs. Serve with grilled bread.
Pot-ready clams have already had sand purged from them and require no preparation. To purge clams yourself, place them in salted water (allow 30g/1oz sea salt to 1 litre/4 cups cold water) for several hours, then remove from water carefully; do not drain in a colander as you may add the sand back to the clams. Instead of swordfish, use another firm oily fish, such as kingfish or marlin.
The Latest from Australian Women's Weekly Food
- Lamb shanksMay 26, 2022
- Ham and cheese croquettesMay 26, 2022
- Slow-cooked bologneseMay 26, 2022
- Basil, chickpea and vegetable stewMay 26, 2022
- 28 easy ways with bologneseMay 26, 2022
- Individual chocolate self-saucing puddingsMay 26, 2022
- Cauliflower parmigianaMay 26, 2022
- Classic lemon cheesecakeMay 26, 2022
- 30 fabulous fish curriesMay 26, 2022
- Red velvet cakeMay 26, 2022
- Mulled wineMay 26, 2022
- Silverbeet omelette with capsicum saladMay 26, 2022
- Spiced semolina and almond halvaMay 26, 2022
- 26 things you can make with a bottle of red wineMay 25, 2022
- Flourless orange & white chocolate cakeMay 25, 2022