A rich New England clam chowder — fresh clams in a creamy, bacon-flecked broth with soft potatoes and herbs. Pure comfort, lovely in a hollowed-out crusty roll.
- 1½ kg Clams
- 50g Butter
- 150g Bacon
- 1 finely chopped Onion
- sprigs of fresh Thyme
- 1 Bay Leaf
- 1 tbls Plain Flour
- 150ml Milk
- 150ml Double Cream
- 2 medium Potatoes
- Chopped Parsley
Video
Preparation
- Rinse the clams in several changes of cold water and drain well. Tip into a large pan with 500ml water, cover, bring to the boil, and simmer for 2 minutes until just opened. Tip into a colander over a bowl to catch the stock. Once cool enough to handle, remove the clams from their shells (reserving a few empty shells for presentation if you like), and strain the stock into a jug, leaving any grit behind — you should have around 800ml.
- Heat the butter in the same pan and sizzle the bacon for 3–4 minutes until starting to brown. Stir in the onion, thyme and bay and cook gently for 10 minutes until the onion is soft and golden. Scatter over the flour and stir to a sandy paste, cook for 2 minutes more, then gradually stir in the clam stock, the milk and the cream.
- Add the potatoes, bring to a simmer, and bubble gently for 10 minutes until cooked. Crush a few potato chunks against the side of the pan to thicken, keeping plenty of defined pieces. Stir through the clam meat and reserved shells 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 serving in bowls or hollowed-out crusty rolls.
