Clam Chowder

Let's cook

1. 1

   Steam the clams

   Steam the clams in a covered pot with a cup of water for 6–8 minutes until they open. Discard any that stay shut. Strain and keep the liquor.

   💡

   That strained clam liquor is the best flavour in the dish. Do not pour it away.

2. 2

   Chop the clams

   Pull the meat from the shells and chop roughly. Set aside — they go back in at the very end.

3. 3

   Render the bacon

   Cook the bacon until crisp, then remove, leaving the fat behind.

4. 4

   Make the roux

   Add the butter, onion, and celery to the bacon fat and cook 6 minutes. Stir in the flour and cook 2 minutes.

5. 5

   Simmer the potatoes

   Add the clam liquor, clam juice, potatoes, bay, and thyme. Simmer 15 minutes until the potatoes are tender.

6. 6

   Finish gently

   Stir in the cream and milk and warm through without boiling. Add the chopped clams and bacon and heat for 2 minutes only.

   💡

   Clams go rubbery in seconds with heat. In at the end, off the heat quickly.

Nutrition & Safety