🌍World
Clam Chowder
New England's creamy clam and potato soup — rich, warming and deeply satisfying.
10 min
Prep
25 min
Cook
Easy
Difficulty
12
Ingredients
8
Steps
Ingredients
Servings
- 1 tin (280 gm) clams in brine
- 1 rasher smoked bacon, chopped
- 1 small onion, diced
- 1 stick celery, diced
- 1 medium potato, peeled and diced small
- 150 ml fish or vegetable stock
- 100 ml double cream
- 1 tbspn plain flour
- Knob of butter
- Salt and pepper
- Fresh parsley, chopped
- Oyster crackers or crusty bread to serve
Method
- 1
Drain the clams, reserving the brine.
- 2
Fry the bacon in butter until crispy. Remove and set aside.
- 3
Cook the onion and celery in the same pan for until softened.
- 4
Stir in the flour and cook for .
- 5
Gradually add the reserved clam brine and stock. Bring to a simmer.
- 6
Add the potato and cook for until tender.
- 7
Stir in the cream and clams. Warm gently for — do not boil.
- 8
Season, serve scattered with bacon and parsley.
Notes
- Never boil chowder once the cream is added — it will split.
- Tinned clams work perfectly and are much more practical than fresh.
- Serve in a sourdough bread bowl for the full New England experience.