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Jerusalem artichoke chowder with sarnambi clams

Photo: Rubens Kato

Jerusalem Artichoke Chowder with Sarnambi Clams

Chef Marcelo Corrêa Bastos created this recipe as part of the Brazil Flavors events.

17 November, 2020
Average: 2.2 (26 votes)

Type of dish

serves for


total time

0 HR 30 MIN


1 kg
Jerusalem artichokes
500 g, in small cubes
Jerusalem artichokes
6 units, cut in half and peeled
60 g
Pork belly
100 g
100 g
100 g
White wine
200 ml
Vegetable stock
2.5 liters
to garnish

The third box of ingredients from S.Pellegrino Brazil Flavors was sent by chef Rafa Costa e Silva, from Lasai, in Rio de Janeiro (# 24 in Latin America's 50 Best Restaurants) to chef Marcelo Corrêa Bastos from traditional Brazilian food restaurant Jiquitaia (São Paulo). Marcelo received ingredients made by chef Rafa at Lasai and transformed them into a Jerusalem artichoke chowder with sarnambi, served only to special guests at the dinner on 23 October.


Step 01

pork belly

Photo: Rubens Kato

Grill the pork belly in its fat until golden. Cut it into cubes and brown with butter.



Step 02

onion and celery

Photo: Rubens Kato

Add onion and celery and let it brown slightly. Add the garlic and then the wine. Evaporate the alcohol from the wine. 

Step 03

Jerusalem artichoke

Photo: Rubens Kato

Add the chopped Jerusalem artichoke. 

Step 04

open clams

Photo: Rubens Kato

Once the liquids are dry, add the vegetable stock and clams. Cook until the clams open and the Jerusalem artichoke cooks.



Step 05

clams Jerusalem artichoke

Photo: Rubens Kato

Brown the whole Jerusalem artichoke halves in butter until they are 'al dente'.

Serve the soup with the sarnambi clams in the shells and two halves of Jerusalem artichoke. Finish with chives.

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