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Clam Chowder

Clam Chowder

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
Average: 2 (11 votes)

Type of dish

serves for


total time

1 HR 0 MIN


3 tbsp
4 medium, floury, peeled, diced
1 large, finely diced
2 sticks, diced
2 rahers, chopped
2 tbsp
700 ml, whole
Vegetable Stock
400 ml
1 leaf
100 ml
600 g, fresh, rinsed
White Wine
120 ml, dry
flat-leaf sprigs to garnish
black, freshly ground


  • 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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