California Farm Saffron Clam Chowder
Our fishmonger has chopped clams this week. Time for our annual clam chowder feast, and freezing some more pounds to make summer chowders. I posted family recipes for mild winter clam chowder and spicy summer clam chowder last year. This easy chowder recipe is more festive, with saffron and rice instead of potatoes. A special clam dinner feast under an hour. It is one of my favorites.
California Farm Saffron Clam Chowder
Our fishmonger has chopped clams this week. Time for our annual clam chowder feast, and freezing some more pounds to make summer chowders. I posted family recipes for mild winter clam chowder and spicy summer clam chowder last year. This easy chowder recipe is more festive, with saffron and rice instead of potatoes. A special clam dinner feast under an hour. It is one of my favorites.
Cooking Instructions
- 1
Make shrimp broth from cube in one cup measuring glass with cooking wine in microwave, dissolves in 2 minutes when stirred rapidly.
- 2
Cover bottom of wok with bacon bits, melt the fat over low heat.
- 3
Sizzle the rice: cover bacon bits and melted bacon fat with rice, let rice absorb the fat for a minute, submerge with shrimp broth cooking wine, turmeric, paprika powder and saffron, bring to boil, then put lid on, simmer till you hear the rice begin to sizzle, about 15 minutes. Watch, dont let the rice burn.
- 4
Add the clams and the clambroth to the wok, dont stir. Add the coconut cream.
- 5
Add chopped sweet peppers, onions, half cup frozen sweet corn. Bring to boil. Taste broth, add pepper and salt to taste. Simmer till delicious, taste. Thicken the chowder, stir Tsp corn starch dissolved in 2 Tbs cold water in hot chowder.
- 6
Scrape bottom of wok with metal soup ladle, mix the chowder. Garnish with freshly chopped cilantro. One soup bowl full of this rich broth chowder makes a full dinner. Enjoy. Serve with habanero pepper sauce and bread.
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