A chowder is a thick soup based on seafood and something creamy usually eaten on a Friday. Thus let’s make a chowder.
For 2-4p, depends on your appetite and whether you have it as only dish or as one of your courses, you need 1 kilo of venus shells, 2 fennels, a bunch of fresh parsley, 1 onion, 1 carrot, 4 garlic cloves, 500 ml of vegetal stock, fresh rosemary, 1 can of drained chickpeas , curry powder and 100 ml of cream, pepper and salt.
Chop the onion, fennel, garlic, carrot, the thick stems of the parsley. Heat a pan. Add some olive oil. Pour the chopped vegetables in the pan. Fry and stir for approximately 10 mins. Spread 1 large table spoon of curry powder. Add the rosemary. Bake and stir. Add 750 ml of vegetal stock. Allow to simmer. Once the fennel is al dente, add the washed venus shells and the chickpeas. Allow to simmer for 10 minutes. Taste, add pepper and salt. Finish with 100 ml of cream and fresh parsley. Enjoy the start of a cosy weekend with, they promised, lots of rain and online course. 🙃