Clam chowder

By Cookbook Directory

Recipe overview

Timing details are not provided for this recipe.

This is a classic American starter. It is a creamy clam chowder. This recipe uses fresh clams, crispy bacon, and soft potatoes.

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Serves:
Starter
American
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Ingredients

  • 1 ½ kg - Clams
  • 50 g - Butter
  • 150 g - Bacon
  • 1 finely chopped - Onion
  • Thyme (sprigs of fresh)
  • 1 - Bay Leaf
  • 1 tbls - Plain Flour
  • 150 mls - Milk
  • 150 mls - Double Cream
  • 2 mediums - Potatoes
  • Parsley (Chopped)

Instructions

  1. Rinse the clams thoroughly under cold running water. Drain them well.

  2. Place the rinsed clams into a large pan. Add 500ml of water to the pan.

  3. Cover the pan with a lid. Bring the water to a rolling boil over high heat.

  4. Reduce the heat to a simmer. Cook the clams for 2 minutes. The clams should open during this time.

  5. Carefully pour the clams and cooking liquid into a colander. Position the colander over a large bowl to collect the clam stock.

  6. Let the cooked clams cool until you can safely handle them. Remove the clams from their shells. You can save a few empty shells for decoration if you like.

  7. Pour the clam stock from the bowl into a separate jug. Be careful not to pour any grit from the bottom of the bowl. You should have about 800ml of clam stock.

  8. Use the same large pan. Melt the butter over medium heat.

  9. Add the bacon to the pan. Cook it for 3 to 4 minutes until it starts to brown.

  10. Stir in the finely chopped onion, sprigs of thyme, and bay leaf.

  11. Cook gently for 10 minutes. Stir occasionally. The onion should become soft and slightly golden.

  12. Sprinkle the plain flour over the mixture in the pan.

  13. Stir the flour into the mixture to form a sandy paste. Cook for 2 more minutes, stirring constantly.

  14. Gradually pour in the strained clam stock. Stir constantly to prevent lumps.

  15. Gradually add the milk. Stir constantly.

  16. Gradually add the double cream. Stir constantly.

  17. Add the diced potatoes to the pan.

  18. Bring the mixture to a gentle simmer over medium heat.

  19. Cook gently for 10 minutes. The potatoes should be tender when you can pierce them easily with a fork.

  20. Use a fork to lightly mash a few potato chunks against the side of the pan. This will help thicken the chowder. Make sure most potato chunks stay whole.

  21. Stir in the shelled clam meat. Add the empty clam shells if you decided to keep them.

  22. Simmer for 1 minute to gently reheat the clam meat.

  23. Season generously with black pepper. Taste the chowder and add a little salt if needed.

  24. Stir in the chopped parsley just before serving.

  25. Ladle the hot clam chowder into bowls. You can also serve it in hollowed-out crusty rolls.