Top Shows

Get Fresh With Al Brown


Ep 6 - Clam and Crab Chowder

Get Fresh, with Al Brown on TV ONE and TVNZ Ondemand

Clam and Crab Chowder
Serves 6

Step 1.  Preparing the Clams

60 Clams (About 2.5 kg)
1 Cup White Wine

Scrub the clams under cold water to rid any remaining sand clinging to the shells.
Place the clams in a large saucepan, pour over the wine and place on the lid. Put the saucepan on high heat, then check on the clams after about five minutes. Remove the clams as soon as they begin to open. Remove with a slotted spoon.  Once cooled extract the clam meat from the shells and keep the precious liquor / juice they have given up.

Step 2.  Clam and Crab Chowder

1/4 Cup  Canola Oil
1 Cup Bacon (Finely Chopped)
2 Cups Onion (Fine Dice)
1 Cup Celery (Fine Dice)
1 Cup Carrot (Fine Dice)
2 Tbl Garlic (Minced Fine)
2 Tbl Fresh Thyme (Minced Fine)
1/2 tsp Chili Flakes
Liquor from the Cooked Clams
1 1/2 Litres Fish or Chicken Stock
2 Cups Potato (small dice)
2 Cups Kumara (small dice)
1 1/2 Cups Cream
Juice of a lemon
Cooked Clams
1 Cup  Crab Meat
1/2 Cup Parsley (finely chopped)
Salt and Pepper


Place a large saucepan on medium heat, once hot add the oil followed by the bacon. Cook, stirring occasionally until the bacon is golden. Now add the onion, carrot, celery, garlic, fresh thyme and chili flakes. Stir to combine, then turn down the heat and sweat the vegetables for 20 minutes until soft.

Now add the reserved cooking liquor from the clams along with the stock, plus the diced potato and kumara. Bring up to a slow boil and simmer for 15 minutes until the potato and kumara are cooked, then add the cream and the juice of a lemon.

Bring back up to the boil, remove from the heat and lastly add back the clams, crab meat and the finely chopped parsley. Check the seasoning, it will only need a little salt if at all, as the clam juice will have added natural saltiness to the chowder. A grind of fresh black pepper to finish.

Serve immediately with fresh crusty bread from the oven.