New England Clam Chowder
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Ingredients
- 1000 g fresh clams, scrubbed
- 100 g smoked bacon lardons
- 1 onion, diced
- 2 celery stalks, sliced
- 500 g baking potatoes
- 500 ml fish stock
- 300 ml whole milk
- 100 ml double cream
- 20 g butter
- 1 bay leaves
Nutrition (per serving)
- Calories
- 451 kcal
- Protein
- 23 g
- Carbohydrate
- 30.3 g
- of which sugars
- 7.9 g
- Fat
- 25.4 g
- of which saturates
- 14.1 g
- Fibre
- 3.6 g
- Salt
- 3.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the clams in a large pot with a splash of water, cover and cook over a high heat for 4-5 minutes until they open; discard any that stay shut. Lift out the clams, remove most from their shells, and strain the cooking liquid.
- 2
Fry the bacon lardons in the pot for 5 minutes until crisp, then add the onion and celery stalks and cook for 6-7 minutes.
- 3
Peel and dice the baking potatoes and add to the pot with the fish stock, the strained clam liquid and the bay leaf. Simmer for 15 minutes until the potatoes are tender.
- 4
Stir in the whole milk, double cream and butter, then add the clams and warm through for 2 minutes without boiling.
- 5
Remove the bay leaf before serving.
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