Clam Chowder
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Try this clam chowder recipe: it's a wholesome and hearty soup made with clams, but also diced potatoes, onions, celery and bacon.
27 November, 2018
ingredients
Butter
3 tbsp
Potatoes
4 medium, floury, peeled, diced
Onion
1 large, finely diced
Celery
2 sticks, diced
Bacon
2 rahers, chopped
Cornflour
2 tbsp
Milk
700 ml, whole
Vegetable stock
400 ml
Bay
1 leaf
Cream
100 ml
Clams
600 g, fresh, rinsed
White wine
120 ml, dry
Parsley
flat-leaf sprigs to garnish
Salt
Pepper
black, freshly ground
Preparation
- Melt the butter in a large, heavy-based saucepan set over a medium heat.
- Add the potatoes, onion, celery, and bacon, sweating for about 10 minutes until softened and starting to colour.
- Whisk in the cornflour, cook for 2 minutes, and then whisk in the milk and then the stock in a slow, steady stream until thickened.
- Add the bay leaf, and bring the soup to a simmer, cooking steadily for about 10-15 minutes until the potatoes are very soft.
- Transfer the contents of the saucepan to a food processor or blender, discarding the bay leaf at this time.
- Purée until smooth, scraping down the sides of the processor from time to time.
- Pour back into the saucepan and whisk in the cream.
- Bring to a simmer before adjusting the seasoning to taste. Keep warm over a very low heat.
- Place the clams in a large saucepan set over a high heat.
- Add the wine, cover the pan with a lid, and cook for 3-4 minutes, letting the steam open the clams; discard any that don't open.
- Drain the clams and leave to cool for 3 minutes.
- Pick the clam meat from their shells before stirring into the chowder.
- Ladle into bowls and serve with a garnish of parsley and some more freshly ground pepper on top.
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