The crab shacks in San Francisco were plentiful and the dish of the day was always crab chowder, so I couldn’t have a San Francisco inspired menu without a cup of creamy crab chowder. The chowder was paired with a San Francisco style sourdough, which has a tart taste from a longer ferment (says my bread making husband), and lots of fresh chives for the second course at the supper club. For veggies, I swapped crab for Jerusalem artichoke; a worthy alternative to crab and a very exciting contender in the vegetable world.
Crab or Jerusalem artichoke chowder
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Serves 6
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2 tbsp butter
3 onions, trimmed and chopped
4 garlic cloves, finely chopped
3 sticks celery
1 leek
2 tbsp cornflour
200ml white wine
900ml fish stock
150ml double cream
300ml buttermilk
1 tbsp Dijon mustard
2 sprigs of thyme
5g chives, chopped, plus extra for garnish
3 potatoes
180g white and brown crab meat or 180g peeled and roasted Jerusalem artichokes
50g sourdough bread each, to serve
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Melt the butter in a large saucepan and add the onions, garlic, celery and leek. Cook on a medium heat, stirring occasionally, for 10 mins, until the vegetable have softened. Stir in the cornflour and cook, stirring, for 1 min. Stir in the white wine gradually, then stir in the fish stock. Bring to the boil. Stir in the cream and buttermilk, then the mustard, thyme, chives and potatoes. Simmer for 20 mins.
Add the crab meat or Jerusalem artichokes and stir thoroughly, then simmer for 10 mins. Divide the chowder between six teacups or small bowls and top with the extra chives. Serve with sourdough bread.
N/B: To roast Jerusalem artichokes, set the oven to 190°C fan and place the Jerusalem artichoke in a roasting tin. Drizzle them with 1-2 tbsp of olive oil, the roast for 15-20 mins, until the vegetables are squidgy to touch. Peel the artichokes after cooking, it is much easier.
