Creamy New England Clam Chowder

Name: Creamy New England Clam Chowder
Total time: 45 min
Yield: 4 servings
Cuisine: United States
Ingredients: 1.5kg fresh clams; 50g butter; 150g chopped bacon; 1 onion, finely chopped; 3 sprigs fresh thyme; 1 dried bay leaf; 1 tbsp plain flour; 150ml whole milk; 150ml double cream; 2 medium potatoes, diced; handful chopped parsley

Rich and velvety coastal soup packed with smoky bacon, tender potatoes and fresh clams.

45 min serves 4 Medium Watch

Ingredients

1.5kg fresh clams1kg

50g butter250g

150g chopped bacon300g

1 onion, finely chopped3 pack

3 sprigs fresh thyme20g

1 dried bay leaf5g

1 tbsp plain flour1.5kg

150ml whole milk1L

150ml double cream300ml

2 medium potatoes, diced1kg

handful chopped parsley30g

Method

Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil and simmer for 2 mins until the clams have just opened. Tip the contents of the pan into a colander over a bowl to catch the clam stock. When cool enough to handle, remove the clams from their shells – reserving a handful of empty shells for presentation if you want. Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock.
Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown. Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden. 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.
Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked. 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. Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat. 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.

Cost to cook

serves 4 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £12.98 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£21.68 est. · serves 4

Method

Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil and simmer for 2 mins until the clams have just opened. Tip the contents of the pan into a colander over a bowl to catch the clam stock. When cool enough to handle, remove the clams from their shells – reserving a handful of empty shells for presentation if you want. Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock.

Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown. Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden. 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.

Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked. 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. Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat. 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.