Clam chowder

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Clam chowder

Starter

United States

Youtube Tutorial

Learn how to prepare this delicious recipe with a step-by-step video tutorial.

Ingredients

- Clams : 1½ kg
- Butter : 50g
- Bacon : 150g
- Onion : 1 finely chopped
- Thyme : sprigs of fresh
- Bay Leaf : 1
- Plain Flour : 1 tbls
- Milk : 150ml
- Double Cream : 150ml
- Potatoes : 2 medium
- Parsley : Chopped

Instructions

1 - Rinse the clams in several changes of cold water and drain well.

2 - Tip the clams into a large pan with 500ml of water.

3 - Cover, bring to the boil and simmer for 2 mins until the clams have just opened.

4 - Tip the contents of the pan into a colander over a bowl to catch the clam stock.

5 - When cool enough to handle, remove the clams from their shells – reserving a handful of empty shells for presentation if you want.

Clam chowder | Taste Board

6 - Strain the clam stock into a jug, leaving any grit in the bottom of the bowl.

7 - You should have around 800ml stock.

8 - Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown.

9 - Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden.

10 - Scatter over the flour and stir in to make a sandy paste, cook for 2 mins more, then gradually stir in the clam stock then the milk and the cream.

11 - Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked.

12 - Use a fork to crush a few of the potato chunks against the side of the pan to help thicken – you still want lots of defined chunks though.

13 - Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat.

14 - Season with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.

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