CHRISTMAS ORDERS ARE OPEN! CLICK HERE TO PLACE YOUR ORDER FOR CHRISTMAS. Delivering for Christmas on the 21st, 22nd, 23rd, and 24th of December, and for New Year’s from the 27th to the 31st December direct to your door.
Scrub the clams under cold water to remove any sand or grit.
In a large pot, add the clams and cover with water. Bring to a boil over medium heat. Cook for about 5 minutes, or until the clams have opened. Discard any clams that remain closed.
Remove the clams from the pot, reserving 1 cup of the clam broth. Chop the clams into bite-sized pieces and set aside.
Cook the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and celery. Cook for about 5 minutes, or until softened.
Add the minced garlic and cook for an additional 1 minute.
Make the Base:
Add the diced potatoes, clam juice, chicken or vegetable broth, and bay leaf to the pot. Bring to a simmer and cook for about 10-15 minutes, or until the potatoes are tender.
Thicken the Chowder:
In a separate saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 2 minutes to form a roux.
Gradually whisk in the milk and cream, cooking until the mixture thickens and is smooth.
Combine and Finish:
Add the roux mixture to the pot with the vegetables and potatoes. Stir to combine.
Add the chopped clams, dried thyme, dried parsley, salt, and pepper. Simmer for an additional 5-7 minutes, or until heated through and slightly thickened.
Serve:
Remove the bay leaf and discard.
Ladle the chowder into bowls and garnish with fresh parsley.
We are working to get there soon
Melbourne orders have been deactivated as Manettas are currently in the process of changing suppliers. Keep an eye on this space for further updates