📖 Instructions

1. Prepare the Injera: If your injera is fresh, lightly toast it in a dry pan over medium heat for about 2 minutes per side to enhance its texture. If it's a bit stale, steaming it for a few minutes works wonders! Once prepared, cut the injera into small, bite-sized pieces. This will help it integrate seamlessly into the chowder.
2. Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and garlic. Sauté for about 5-7 minutes, until the vegetables are softened and fragrant. Stir occasionally to prevent burning; nobody likes burnt garlic!
3. Add Potatoes and Broth: Toss in the diced potatoes and pour in the fish broth (or seafood stock). Season with a pinch of salt and a dash of black pepper. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 15 minutes, or until the potatoes are tender. I always poke a potato with a fork to check; it should slide in easily.
4. Incorporate Injera: Now, stir in the prepared injera pieces. Allow them to simmer in the broth for another 5 minutes. The injera will absorb some of the liquid and thicken the chowder, adding a delightful tang.
5. Add Clams and Cream: Gently fold in the clams and heavy cream. Heat through for about 3-5 minutes, until the clams are heated and the cream is well incorporated. Be careful not to boil the chowder at this stage, or the cream might curdle. A gentle simmer is all you need.
6. Season and Finish: Taste the chowder and adjust the seasoning as needed. Add more salt, pepper, or a pinch of red pepper flakes for a little kick, if you like. Stir in the chopped fresh parsley and thyme. These fresh herbs brighten up the flavors beautifully.
7. Blend (Optional): If you prefer a smoother chowder, use an immersion blender to partially blend the soup. Be cautious when blending hot liquids! You can also transfer some of the chowder to a regular blender, but make sure to vent it properly to prevent pressure buildup. I usually leave it a little chunky for texture, but it's your chowder, your rules!
8. Serve: Ladle the Injera Clam Chowder into bowls. Garnish with extra fresh parsley, a drizzle of olive oil, and a sprinkle of paprika. Serve hot with a side of crusty bread or more injera, if desired. I like to add a squeeze of lemon juice right before serving, too. It adds a nice zest!