Clam Chowder

• clams↗1½ kg kg

  or a mix of clams and sea scallops

• butter↗50g g
• unsmoked bacon↗150g g

  lardons, pancetta cubes or sliced streaky bacon

• onion↗1

  finely sliced

• thyme↗
• bay leaf↗1
• all-purpose flour↗1 tbsp tbsp
• milk↗150ml ml
• heavy cream150ml ml
• medium potatoes↗2

  about 250 grams, diced

• chopped parsley

  and crusty bread for serving

Step-by-step instructions

1. 1

   Rinse the clams several times with cold water and drain well. Transfer the clams to a large pot with 500 ml of water. Cover, bring to a boil and simmer for 2 minutes, until the clams just begin to open. Pour the pot contents into a colander over a bowl to collect the broth. When it cools to the touch, remove the clams from their shells, leaving a few empty shells for serving if desired. Strain the broth into a jug, leaving the sediment at the bottom of the bowl. You should have about 800 ml of broth.

2. 2

   Heat the butter in the same pot and fry the bacon for 3‑4 minutes, until it begins to brown. Add the onion, thyme and bay leaf and cook over low heat for 10 minutes, until the onion is soft and golden. Sprinkle the flour and stir to form a roux, cook for another 2 minutes, then gradually add the broth, followed by the milk and cream.

3. 3

   Add the potatoes, bring to a gentle boil and simmer for 10 minutes or until the potatoes are cooked. Using a fork, mash a few pieces of potato against the side of the pot to thicken the sauce—while leaving many large pieces intact. Add the clam meat and a few shells if you saved them, and heat through for another minute. Season with plenty of black pepper and a little salt to taste, then before ladling into bowls or hollow crisp rolls, add the parsley.