Clam Chowder with Pork
Ingredients
- Ingredients
- 400 grams Pork
- 400 grams small clam
- 2 Tbsps vegetable oil
- 100 milliliters white wine
- 1 garlic clove
- salt
- freshly ground peppers
- 200 grams onions
- 2 Tbsps clarified butter
- 1 tsp paprika (sweet)
- ½ tsp paprika (hot)
- 2 Tbsps Tomato paste
- 4 Tomatoes (peeled, seeded, diced)
- 500 milliliters fish stock
- 1 Tbsp mixed chopped Fresh herbs (Basil and parsley)
- 1 green paprika
- 1 Red paprika
Preparation steps
Rinse and halve bell peppers, remove seeds and ribs and chop. Peel onion and cut into small cubes. Cut meat into bite-sized pieces, season with salt and pepper. Heat clarified butter in a saucepan and saute meat cubes on high heat, few pieces at a time.
Add onion and pepper to the pan and saute briefly. Add tomato paste and season with paprika, saute briefly. Add fish broth and bring to a boil. Simmer, covered, for about 45 minutes, stirring occasionally. After about half of cooking time, add diced tomatoes. Peel garlic and chop finely.
Clean clams (if they are too sandy, soak in water for 2-3 hours and rinse). Rinse well again. Heat oil in a pan and saute garlic briefly.
Add clams and saute on low heat until they open.
Add wine and bring to a boil. Add clams to soup and mix well. Add herbs. Pour soup into bowls and serve.
