chowdah!

As a reward for cleaning while the rest of the house is away making music, I've made a big pot of seafood chowder:

I adapted the recipe from one I found here.

First, put 1 kg of clams or mussels (or a mix of both - shells scrubbed) in a large pot with a good handful of roughly chopped parsley and 100ml cold water. I cheated and used a pack of mussels from the supermarket, but you could substitute any seafood. Cook over medium heat with the lid on until all the shells are opened. Give the pot a shake to help things along. When all the shells are open remove from heat.

When they've cooled enough strain the shells, reserving the cooking liquid. Remove the fish from the shells and set aside.

Next heat about 40g of butter in another large pot, and heat one chopped onion until soft but not brown. Toss in a bit of crushed garlic if you'd like. Whisk in 2 heaping tablespoons of flour and cook for a few minutes without letting the flour become dark brown. Pour in the reserved cooking liquid and whisk. As the mixture thickens, gradually whisk in 500ml milk.

Add 2 medium potatoes, chopped into small cubes, and cook until soft, stirring occasionally. If the soup becomes too thick, add more liquid. Splash in some white wine or a bit of cream if you have it on hand.

When the potatoes are done, add the fish and the juice of half a lemon. Season with salt and cracked pepper, and toss in another handful of roughly chopped parsley. Serve with warm crusty bread. mmmmmm...