Ackee Clam Chowder
Chantal
Rich and comforting with chunks of potatoes, creamy ackee, crisp bacon bits and briny clams this chowder warms you up from the inside out
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
For the clams:
- 2 lbs Clams (had a mix of steamers and little necks)
- 1 cup Clam juice (or water)
- 1 Bay leaf
- 2 cloves of garlic
- 1 sprig of thyme
- 3 Pimento grains (whole Jamaican allspice)
To finish the chowder:
- 6 strips Thick cut bacon , diced
- 1 tbsp Oil
- 8 small Yukon gold potatoes , peeled and diced
- 3 medium stalks Celery , diced
- 1 small onion , finely diced
- 1 cup Dry white wine
- 4 cups Heavy Cream
- 2 1/2 cups Parboiled Ackee
Prepare the clams:
Clean the clams by soaking in water for 20 minutes to an hour then scrub if necessary.
In a heavy bottomed dutch pot with a tight fitting lid, place the cleaned clams in a pot with the juice/water and seasonings.
Cook over medium-high heat for 7 to 12 minutes till all the clams have opened.
Remove the clams from the pot and their shells, chop roughly and set aside
Strain the broth from cooking the clams and reserve for finishing.
Clean the pot for the next step
Finish the chowder:
In the cleaned dutch pot, heat the oil over medium and add bacon to render the fat (cook until the bacon is crisp). Remove with a slotted spoon and set aside.
Cook onions till translucent then add garlic and celery, cook for 1 to 2 minutes
Add potatoes, stir to coat. Then add wine, cooking till all the wine is absorbed
Pour in clam juice cover and let simmer till potatoes are tender
Meanwhile, warm one cup of the cream and blend with half the parboiled ackee and set aside (if done with cold cream you'll end up with ackee whipped cream, not to worry you can add it to the chowder and it will still be fine)
Once potatoes are tender, add the ackee cream, remaining cream, clams and bacon, simmer until the mixture thickens about 10 more.
Serve with chopped parsley on top if desired.