United StatesStarter
Clam chowder
This clam chowder starts with fresh clams, steamed open to create a rich, briny stock. Bacon, onion, and herbs build the base, thickened with a bit of flour and then simmered with potatoes until tender. A splash of milk and cream brings it all together, resulting in a creamy, satisfying soup with plenty of clam and potato chunks. Don't forget to crush a few potatoes against the pan to help it thicken just right.
21 minServes 4
Method
3 steps · 21 min total
- 01
Steam the Clams
Start by rinsing your clams in several changes of cold water, then drain them thoroughly. Transfer the cleaned clams to a large pan with 500ml of water, cover, and bring to a boil. Simmer for about 2 minutes, just until the clams have opened. Pour the entire contents of the pan into a colander set over a bowl to collect the clam stock. Once cool enough to handle, remove the clam meat from their shells, reserving a few empty shells for presentation if you like. Strain the clam stock into a jug, leaving any grit behind; you should end up with around 800ml of stock. - 02
Cook Bacon and Onion
In the same pan, melt the butter and sizzle the bacon for 3-4 minutes until it begins to brown and crisp. Stir in the finely chopped onion, fresh thyme sprigs, and bay leaf, cooking gently for about 10 minutes until the onion is soft and translucent, turning a light golden. Sprinkle the flour over the mixture and stir it in to form a sandy paste, cooking for another 2 minutes to toast the flour. Gradually whisk in the reserved clam stock, then the milk, and finally the double cream, ensuring no lumps form.
