Mambrui Clam & Cod Chowder
Author: Kiran Jethwa
Recipe type: Seafood
Prep time:
Cook time:
Total time:
Serves: 4
This is a delicious play on a Clam Chowder. Chunky pieces of Rock Cod cooked in a light cream and white wine broth, layered like a lasagna using savory crepes and finished beautifully with grilled clams to add that extra texture!
Ingredients
- Ingredients for the Clam stuffing:
- 100g bread crumbs
- 50g grated parmesan cheese
- 4 cloves of chopped roasted garlic
- 2 tbsp. of chopped Italian parsley
- 50ml cream
- Seasoning
- Ingredients for the pancake:
- 2 eggs
- 200ml of milk
- 1 tsp dried marjoram
- Pepper
- Salt
- 100 grams of flour
- Ingredients For the Rock Cod:
- 5 chopped spring onions
- 4 cloves chopped garlic
- 1 tbsp. chopped Parsley
- 2 tbsp. butter
- White wine
- 50ml fish stock
- 50ml cream
- 200g rock cod (or any white fish)
- Zest of 1 Lemon
- ½ bunch chopped parsley
- Salt
- Pepper
Instructions
- First clean your clams. Wash and open them and have them ready in their half shell.
- Then place all your ingredients for the stuffing into a large bowl and work it all together. The consistency should be moist and not runny.
- To stuff the clams – Get a bit of mixture, flatten it out and place it nicely over the clam meat.
- Set aside when you are ready you will just flash those over the grill for a about five minutes.
- For the pancakes:
- Sieve the flour into a glass bowl.
- Add the salt, pepper and marjoram
- Make a well in the center of the flour and crack the eggs into it.
- Mix the eggs into the flour till fully incorporated
- Slowly add the milk and whisk till you have a smooth light batter.
- For the Rock Cod
- Add the butter to a frying pan and melt
- Throw in your spring onions, and cook till they soften.
- Add the black pepper, garlic and fry
- Add the seasoned Rock Cod
- Fry till the fish starts to get a good colour. Be gentle with the or fish it will break up if you move it around too much.
- De-glaze with a splash of white wine, fish stock and a touch of cream. Reduce this by half.
- Finish it off with a bit of parsley and grated lemon zest.
- To prepare the final dish
- Coat the clams with the stuffing and grill for 5 minutes.
- Meanwhile layer your rock cod mix and pancake lasagna sheets down to create 3 layers.
- Arrange the clams on the outside of the plate and serve with some grated Parmesan.
