Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 19

Now that I have discovered some decent canned clams, I am converted into a clam chowder fan! This particularly light version of the all-American soup is made with fresh clams and tuna so that it is complete low-fat meal in itself. Serve with fresh, warm bread.

Serves 6

1 large onion, peeled and very finely chopped

1 litre/35fl oz/4 cups of water

1 litre/35fl oz/4 cups of (GF) fish stock (bouillon)

2 cloves of garlic, peeled and crushed

2 bay leaves

1 sprig of fresh thyme

140ml/5fl oz/²/₃ cup of good white wine (Burgundy is perfect)

200g/7oz/1 cup of tuna fish in brine or water, drained

A few drops of (GF) chilli sauce/oil

1kg/2.2lbs/4 cups of fresh clams (shells on)

6 large sprigs of fresh parsley, finely chopped

Put the onion and water into a large pan over high heat, cover with a lid and bring it to the boil.

Cook for 5 minutes and then drain away the water. Put the onions back into the pan and once again cover them with the same amount of fresh water. This time add the stock (bouillon) as well and cook over medium heat for about 10 minutes.

Add the garlic, bay leaves, thyme and wine and simmer for another 10 minutes. Reduce the heat and simmer until the onions are soft and the liquid has reduced by about half.

Mix in the tuna fish, chilli sauce/oil, clams and half the parsley and simmer gently until the clams are heated through. Do not boil the soup or the clams will become rubbery. Serve the soup immediately with the remaining fresh parsley sprinkled over.