Cloudy Bay Clam Chowder




  • 1kg Cloudy Bay clams
  • 250ml white wine, for cooking clams
  • 90g butter
  • 90g plain flour
  • 200ml milk
  • 650ml Simon Gault Home Cuisine fish stock
  • 100ml tio pepe (dry sherry)
  • 30ml olive oil
  • 1 onion, finely diced
  • 1 clove garlic, finely chopped
  • pinch of fresh nutmeg, grated
  • 2 tbsp chopped parsley
  • 50g mascarpone
  • 1 tbsp Simon Gault Home Cuisine
    Indian seasoning


Clean the Cloudy Bay clams, discarding any with cracked or broken shells, and set aside Heat a pan on high heat and add the clams and wine. Steam, covered, until clams open. Once cooked, remove the Cloudy Bay clams and discard any that are unopened. Take the clam meat out of the shells. Place half the clam meat into a food processor and pulse until a paste. Finely chop the remaining Cloudy Bay clams, then mix with the puréed clam meat and set aside.

In a pot, make a roux by melting the butter and adding the flour, stirring continuously for
5 minutes on a medium heat. Add the milk slowly, stirring continuously to avoid lumps. Bring to the boil and gradually add the Simon Gault Home Cuisine fish stock, then the sherry. Cook for 10 minutes on low heat.

In a separate pot, heat the olive oil then add the onion and garlic. Cook until very soft with no crunch, then add the nutmeg. Add this to the roux mixture, then add the Cloudy Bay clams. Bring to the boil, add the parsley and season to taste.

If the chowder is too thick, add more fish stock. Serve with a scoop of the mascarpone that is mixed together with the Simon Gault Home Cuisine Indian seasoning.

Wine match, 2015 Waipara Hills Waipara Valley Riesling

With bold flavours and richness, this Riesling is a winner this season.
The bright Tahitian lime and orange zest characters of the Waipara Hills Riesling will lift and lighten the mascarpone and Indian seasoning in the chowder.


Cloudy Bay Clam Chowder by Simon Gault. Copyright © text, Simon Gault, 2015.