Clam chowder

Ingredients

• 1½ kg Clams
• 50g Butter
• 150g Bacon
• 1 finely chopped Onion
• sprigs of fresh Thyme
• 1 Bay Leaf
• 1 tbls Plain Flour
• 150ml Milk
• 150ml Double Cream
• 2 medium Potatoes
• Chopped Parsley

Instructions

1. Rinse the clams thoroughly in several changes of cold water to remove any sand, then drain well. Place them in a large pot, add about 500 ml of water, cover with a lid, bring to a boil, and simmer for around 2 minutes, just until the shells open. Tip the contents into a colander set over a bowl to collect the clam stock. Once cool enough to handle, remove the clams from their shells, reserving a few empty shells for serving if desired. Strain the stock into a jug, leaving any grit behind. You should have roughly 800 ml of clear clam stock.
2. In the same pot, melt the butter over medium heat. Add the bacon and cook for 3–4 minutes until it begins to brown and release its fat. Stir in the finely chopped onion, then add the thyme sprigs and bay leaf. Cook gently for about 10 minutes, stirring occasionally, until the onion is soft and lightly golden.
3. Sprinkle the flour over the mixture and stir well to form a sandy paste. Cook for a further 2 minutes to remove the raw flour taste, taking care not to let it burn. Gradually pour in the strained clam stock, stirring constantly to keep the mixture smooth. Add the milk followed by the double cream and continue stirring until the soup is creamy and well combined.
4. Peel the potatoes and cut them into medium-sized chunks. Add them to the pot, bring the soup to a gentle simmer, and cook for about 10 minutes, or until the potatoes are tender. Lightly crush a few potato pieces against the side of the pot with a fork to naturally thicken the chowder, while still leaving plenty of defined chunks.
5. Stir in the clam meat and, if using, the reserved clam shells for presentation. Simmer gently for about 1 minute to heat through. Season generously with freshly ground black pepper and add a little salt if needed. Stir in the chopped parsley just before serving.
6. Ladle the hot clam chowder into bowls or serve it in hollowed-out crusty bread rolls. Serve immediately while rich, creamy, and full of flavour.

instructions_source: editorial-classic