Clam chowder is a hearty winter soup that will warm you up whilst making sure you’re satisfied. This American East coast favourite is easy to whip up at home.
- 200ml dry sherry or white wine
- 2kg fresh clams
- 45g butter
- 2 onions, diced
- 3 celery sticks, diced
- 500ml shellfish stock, or fish stock
- 350g Maris Piper potatoes, peeled and diced
- 2 bay leaves
- 200ml double cream
- 4tbsp flat leaf parsley, finely chopped
- 8 rashers streaky smoked bacon, grilled and chopped
- Pour the sherry into a large, lidded saucepan. Bring to the boil then add the clams. Give them a shake then put the lid on, turn the heat down to medium and leave for 5 mins, giving the odd stir, until all the clams are open. Drain in a colander over a bowl then strain the cooking liquor through a sieve. Set aside then shell the clams. Once cold, cover and leave in the fridge.
- Melt the butter in a large saucepan. Cook the onions and celery over a low heat until softened. Add the stock and cooking liquor, bring to the boil then simmer, adding the potatoes and bay leaves. Cook until the potatoes are tender, then return the clams to the pan. Add the cream and heat through. Season to taste then stir through the finely chopped parsley. Ladle into warmed bowls and scatter the bacon on top.
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