Raymond Blanc’s Light Shellfish Chowder

A satisfying, creamy shellfish broth with white wine, clams, mussels, and aromatics, served with parsley and baguette.

Dinner French Cuisine Seafood Shellfish Chowder

Estimated Nutrition

Calories

672.1

kcal / serving

1344.2 kcal total

Carbs

63.2g

per serving

126.3 g total

Fat

29.3g

per serving

58.6 g total

Protein

39.2g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

unsalted

Cream

whipping or double

Fruits

dash

Lemon Juice

to taste

GrainsCereals

piece

Baguette

warmed and sliced

Liquids

100

White Wine

dry

NutsSeeds

clove

Garlic

sliced

piece

Bay Leaf

piece

Nutmeg

finely grated to taste

pinch

Salt

to taste

pinch

Black Pepper

freshly ground to taste

tbsp

Parsley

chopped fresh leaves

Seafood

500

Clams

scrubbed and de-bearded

500

Mussels

scrubbed and de-bearded

Vegetables

piece

Onion

finely diced

Wakame

softened in water

Ginger

finely grated root

Method

Boil the wine in a large lidded saucepan and simmer the clams and mussels for 3 minutes until opened.

Strain the shellfish through a sieve to reserve the cooking liquid and pick the meat from the shells.

Sauté the onion and garlic in butter for 5 minutes until softened.

Add the liquid, bay leaf, 150ml water, cream, and wakame to the pan and bring to a boil.

Stir in the ginger, nutmeg, and shellfish meat then simmer for 1 minute.

Season with salt, pepper, and lemon juice.

Ladle into bowls and garnish with chopped parsley and baguette slices.