Clam chowder
A rich, comforting New England–style clam chowder with tender clams, smoky bacon, creamy broth and chunky potatoes—perfect as a starter or in a bread bowl.
Servings
4
Difficulty
Easy
Sign in to rate this recipe!
Ingredients
Main
- 1.5 kg clams
- 50 g butter
- 150 g bacon
- 1 pcs onion finely chopped
- 3 pcs thyme sprigs
- 1 pcs bay leaf
- 1 tbsp plain flour
- 150 ml milk
- 150 ml double cream
- 2 pcs potatoes medium
- 1 tbsp parsley chopped
Directions
- Rinse clams in several changes of cold water and drain well.
- Place clams in a large pan with 500 ml water, cover, bring to the boil and simmer 2 minutes until clams open.
- Tip contents into a colander over a bowl to catch clam stock; when cool remove clams from shells reserving a few shells if desired and strain stock into a jug, discard grit (about 800 ml stock expected).
- Heat butter in the pan and sizzle bacon 3–4 minutes until starting to brown.
- Stir in onion, thyme and bay leaf and cook gently 10 minutes until onion is soft and golden.
- Sprinkle over flour, stir to form a sandy paste and cook 2 minutes.
- Gradually stir in clam stock, then milk and cream.
- Add potatoes, bring to a simmer and cook about 10 minutes until potatoes are tender, mashing a few chunks against the side of the pan to thicken while leaving chunks.
- Stir through clam meat (and reserved shells if using) and simmer 1 minute to reheat.
- Season with black pepper and salt to taste and stir through chopped parsley just before serving.