Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 3 lb 5 oz clams, scrubbed
• 1¾ oz butter
• 5¼ oz bacon, chopped
• 1 onion, finely chopped
• 4 sprigs fresh thyme, leaves picked
• 1 bay leaf
• 1 tbsp plain flour
• 10 Tbsp milk
• 10 Tbsp double cream
• 2 medium potatoes, peeled and cut into small cubes
• 2 tbsp chopped parsley
• 1 tsp salt
• 1/2 tsp black pepper

Method

1. Put the clams in a large pan with 2 cups water, cover, and cook over a high heat for 3-5 minutes, shaking the pan, until the shells open. Strain, reserving the cooking liquor, and pick the meat from the shells, discarding any that stay shut.
2. Melt the butter in the cleaned pan and cook the bacon for 4-5 minutes until golden. Add the onion and cook for 5 minutes until soft.
3. Stir in the flour and cook for 1 minute. Gradually pour in the reserved clam liquor, stirring to avoid lumps, then add the milk.
4. Add the potatoes, thyme and bay leaf. Simmer for 12-15 minutes, until the potatoes are tender and the chowder has thickened slightly.
5. Stir in the double cream and the clam meat and heat through for 2 minutes without boiling hard. Season with salt and pepper and remove the bay leaf.
6. Serve in warm bowls scattered with chopped parsley.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).