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Recipe: Cornish Clam Chowder

In Dorset we are very switched on about using a variety of media to promote local produce. Now Cornwall is folllowing suit.

Trewithen Dairy commissioned Westworld Creative to shoot the ‘TrewStories, Reflecting Our World’ series that showcases the very best of Cornish from the family owned company. Gaining recognition as finalists in the National Brand Film Awards was an unexpected bonus.

Company Managing Director Francis Clarke says: “We are very proud of what we do here at the dairy, but when we look around us here in Cornwall there are numerous individuals and companies going the extra mile to produce or supply surgery quality food and drink. We thought it was worth celebrating in a series of films that aren’t necessarily related to our dairy operations.”

The first film, ‘Apple pie’ stars John Harris who is the Head Gardener at 400 year-old Tresillian Estate near Newquay.

“Because we’re based in Padstow, we have a responsibility to make sure that we look after the resources that we’ve got out here,” Johnny tells the cameras. “The way I look at sustainability, we work this ground so it’s in my interests to look after all the shellfish. I’m not catching species I’ve got no quota for.

“Once I get out of the estuary, I’ve got about a seven-mile range. My boat does seven knots. We’ve got 50 horsepower so our fuel bills are really low, the carbon footprint is really low. I come off my boat and walk 30 yards and it (the catch) is in the restaurant.”

“Johnny has a drive to put what he’s learned into practice and promote a greater appreciation and understanding of where our fish and seafood comes from,” says Francis Clarke.

“Just like Johnny, our family heritage, passion, and know-how enables us to provide high-quality, natural Cornish produce and is at the heart of everything we do here at Trewithen Dairy. In a similar way, we embrace innovative techniques to ensure that our lands and seas can provide for many generations to come.”

The video showing James Strawbridge’s journey and the Cornish Crab Chowder recipe can be viewed here: www.trewithendairy.co.uk/trewstories.

Trewithen Dairy’s Cornish Crab Chowder Recipe

Ingredients

250g Trewithen Dairy salted butter

2 leeks, finely diced

750g potato, peeled and diced

1 tbsp seaweed

75ml Vermouth

100g peas

100g sweetcorn

500ml Trewithen Dairy whole milk

500ml double cream

1 large pinch of saffron

1 large crab or 400g crab meat

6 scallops

250g fillet of smoked haddock

1 tbsp chopped parsley

1 tbsp chopped dill

Pinch of sea salt

 

Method

Infuse your cream by adding your saffron into it and shaking well. Then leave for a couple of hours or overnight in the fridge to absorb colour and flavour.

If using a whole cooked crab, please refer to our step by step guide below.

Dice your Trewithen Dairy Salted Butter and melt in a large pan. Add leeks potato and seaweed and soften on a low heat.

After 8-10 minutes add in your vermouth and increase the heat. Flambé to burn off the alcohol and then add in your peas, sweetcorn, milk and infused cream.

Reduce the heat again and bring slowly back up to a boil, adding in your diced scallop meat and white fish to cook for a further 5-6 minutes.

Blitz your chowder with a stick blender until it’s smoother but keep some texture and lumps for body.

Top with a generous portion of crab meat and sprinkle with fresh herbs.

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Suzi

Editor in chief Suzi Dixon studied at Bournemouth university, went away for a while to work at The Daily Telegraph, then moved back to the sunny South coast for a quiet (er) life. Bournemouth News & Info is her website and she is assisted by the fabulous Fred From France in all things geeky and technical. Hire us to make your website, too, if you like.