Clam chowder Recipe

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.

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.

Add the diced potatoes to the pan, bring the chowder to a gentle simmer, and let it bubble for about 10 minutes, or until the potatoes are tender when pierced with a fork. To help thicken the chowder, use a fork to lightly crush a few potato chunks against the side of the pan, but aim to keep most of the chunks intact. Stir in the clam meat and any reserved clam shells, simmering for just 1 minute to reheat everything through. Season with plenty of black pepper and a little salt if needed, then stir in the chopped parsley right before serving into bowls or hollowed-out crusty rolls.