Your parents are coming? Or your in-laws? In that case, Boston Chowder Fondue makes the ideal supper to serve at an informal gathering. It’s easy, healthy and delicious. Make sure that your guests like clams and that you have all the necessary ingredients at home, so you can start cooking this friendly dish.
The main ingredient are clams, which are surprisingly high in iron. So high, in fact, that T-bone steaks and beef liver don’t compare. Don’t serve more then 4 little clams per person, as iron RDA is 18 milligrams per day for pre-menopausal women and eight milligrams per day for adult men and post-menopausal women. Clams are a good source of phosphorus, potassium, zinc, copper, manganese and selenium, as well. You know that we care for your health, that’s why our recipes are accompanied with a short description of health benefits of the main ingredient.
Serve 6 people
Preparation time 5 minutes
Cooking time 8 to 10 minutes
- 50 g butter
- 8 spring onions, trimmed and chopped
- 6 Tbsp plain white flour
- 350 ml milk
- 550 g tinned or live clams, freshly cooked
- 125 ml clam juice (if using tinned clams)
- 3 Tbsp lemon juice
- 100 g sweetcorn
- 2 tbsp chopped fresh parsley
- A few drops of Tabasco Sauce
- Salt and freshly ground black pepper
It is better and it comes out more delicious if this fondue is accompanied with:
Cooked baby new potatoes, strips of red and green pepper and celery stalks for dipping.
Place the butter in the fondue pot over a gentle heat and cook, stirring until melted. Add the spring onions and cook for 2 minutes. Stir in the flour and cook for 2 minutes.
Gradually stir in the milk, bring to boil and simmer for 2 minutes. Drain the clams if using canned, reserving the liquor, then stir the liquor into the pot with the lemon juice, sweetcorn, parsley, Tabasco sauce and season seasoning. Cook for 2-3 minutes or until sweetcorn is cooked. Stir in the clams, place the pot over the lighted spirit stove and cook for a few minutes to heat through. Serve with potatoes, pepper strips and celery stalks.
How to cook the baby new potatoes? Choose new potatoes that are firm, dry and blemish-free. Unwashed potatoes last longer as the dirt protects them from bruising and general deterioration. You don’t need to peel new potatoes; just rinse to remove any dirt and cook whole. To boil, place potatoes into a pan of lightly salted water, bring to the boil, simmer until tender (about 10 minutes) and drain. Dress new potatoes as soon as they are cooked to help them absorb the flavor of the butter or oil (this way you will also use less).
Source: The fondue cookbook