Clam chowder

Name: Clam chowder
Prep time: 21 min
Cook time: 30 min
Total time: 51 min
Yield: 4 servings
Cuisine: United States
Ingredients: 3.3 lb clams; 1 ¾ oz butter; 5 oz bacon; 1 onion; sprigs of fresh thyme; 1 bay leaf; 1 tbsp all-purpose flour; ½ cup + 2 tbsp milk; ½ cup + 2 tbsp heavy cream; 2 potatoes; Chopped parsley

An United States snack made with seafood. Ready in about 51 minutes. Difficulty: medium.

21 minPrep (about)
30 minCook (about)
51 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 7 people +

Changed from 4 to 7 people · Back to 4

Main ingredient

5.8 lb clams

Fresh & other

3 oz butter
9 oz bacon
2 onions
sprigs of fresh thyme Shopping tip: Fresh sprigs or dried both work (1 tsp dried = 1 tbsp fresh).
2 tbsp all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
1 cup + 2 tbsp milk
1 cup + 2 tbsp heavy cream Shopping tip: Heavy cream or heavy whipping cream (UK: double cream).
4 potatoes
Chopped parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.

Spices & seasonings (1): bay leaves

2 bay leaves

How to make it

Steps in our own plain words.

Rinse your clams in several changes of cold water.
Drain well.
Tip the clams in a large pan with 2 cups of water.
Cover.
Bring to the boil.
Simmer for 2 mins till the clams have opened.
Tip the contents of the pan in a colander over a bowl to catch your clam stock.
Wait until cool enough to handle.
Remove your clams from their shells – reserving handful of empty shells.
Keep going for presentation if you want.
Strain the clam stock in jug, leaving any grit in bottom of the bowl.
Have around 3 ½ cups stock.
Heat your butter in the same pan plus sizzle the bacon for 3-4 mins till it starts to brown.
Stir in the onion, thyme and bay.
Cook everything for 10 mins till the onion is soft and golden.
Scatter over the flour.
Stir in to make a sandy paste.
Cook for 2 mins more.
Gradually mix in your clam stock then your milk and the cream.
Throw in the potatoes.
Bring everything to a simmer.
Leave to bubble away for 10 mins until the potatoes are cooked.
Use a fork to crush some of your potato chunks against your side of your pan.
Do it to help thicken – you want lots of defined chunks though.
Mix through your clam meat plus your few clam shells, if 've gone down that route.
Simmer for a minute to reheat.
Season using plenty of black pepper plus a little salt, if needed.
Stir through the parsley before ladling in bowls or hollowed-out crusty rolls.