Clam chowder

Prepare

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.

Cook

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

Steps

1. 🧂Tip the contents of the pan into a colander over a bowl to catch the clam stock.
2. 🍳When cool enough to handle, remove the clams from their shells – reserving a handful of empty shells for presentation if you want.
3. 🫇Strain the clam stock into a jug, leaving any grit in the bottom of the bowl.
4. 🍽️You should have around 800ml stock.
5. 🌿Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown.

Cook

1. 🍳Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden.
2. 🫇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.
3. 🍽️Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked.

Steps

1. 🫇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.

Cook

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

Prepare

1. 🌿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.