Name: Clam chowder
Yield: 4 servings
Cuisine: American
Ingredients: 1½ kg Clams; 50g Butter; 150g Bacon; 1 finely chopped Onion; sprigs of fresh Thyme; 1 Bay Leaf; 1 tbls Plain Flour; 150ml Milk; 150ml Double Cream; 2 medium Potatoes; Chopped Parsley

Starter

4 servings

586 cal/serving

Instructions

Step 1

Rinse clams in several changes of cold water and drain well

Clams

Step 2

Place clams in a large pan with 500ml water, cover, bring to the boil and simmer until clams open (about 2 minutes)

Clams

Step 3

Tip pan contents into a colander over a bowl, cool slightly, remove clams from shells and reserve a few empty shells; strain clam stock into a jug leaving grit behind

Clams

Step 4

Heat butter in the pan and sizzle bacon until it starts to brown (3–4 minutes)

ButterBacon

Step 5

Stir in onion, thyme and bay leaf and cook gently until the onion is soft and golden (about 10 minutes)

OnionThymeBay Leaf

Step 6

Scatter over flour and cook into a sandy paste for 2 minutes, then gradually stir in the clam stock, milk and double cream

Plain FlourMilkDouble Cream

Step 7

Add potatoes, bring to a simmer and cook gently until potatoes are tender (about 10 minutes)

Potatoes

Step 8

Crush a few potato chunks against the side of the pan to help thicken while leaving most chunks intact

Potatoes

Step 9

Stir through clam meat (and reserved shells if using) and simmer for 1 minute to reheat

Clams

Step 10

Season with plenty of black pepper and salt to taste

Step 11

Stir through chopped parsley just before ladling into bowls or rolls

Parsley