Clam chowder
This classic clam chowder is a rich and comforting soup made with tender clams, potatoes, and savoury bacon in a creamy base. Subtly seasoned with nutmeg and bay leaf, it delivers a deeply satisfying and velvety texture. Garnish with freshly chopped parsley and enjoy piping hot.
Ingredients
- Milk110 ml
- Double cream225 ml
- Bay leaf1 ცალი
Instructions
8 steps- 1
Clean the clams and discard any which do not close when tapped.
- 2
Heat a large lidded frying pan until hot, add the clams and the water and bring to the boil. Cover with a lid and cook for 2-3 minutes, or until all the clams have opened - discard any which remain closed.
- 3
Strain the clams, reserving the cooking liquour. Remove all the clams from their shells and set aside, discarding the shells.
- 4
Heat the butter in another deep frying pan, add the bacon and fry for 2-3 minutes, or until browned.
- 5
Add the onions and cook for another 2-3 minutes until just softened.
- 6
Add the potatoes along with the milk, cream, bay leaf, nutmeg and cooking liquor from the clams. Bring to the boil, then reduce the heat and simmer gently until the potatoes are cooked but still just firm.
- 7
Stir in the clams and season, to taste, with salt and freshly ground white pepper.
- 8
To serve, divide the chowder among four serving bowls, sprinkle over the parsley and serve with sourdough bread.
Nutrition
1 serving ≈ 350 g
Nutrition values are estimates. - means data is unavailable.
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