Clam Chowder

Ingredients

• 2 cans clams (or 500g fresh clams, steamed and shucked, reserve liquid)
• 150g smoked bacon, diced
• 1 onion, chopped
• 3 celery stalks, diced
• 3 potatoes, cubed
• 2 tbsp flour
• 500ml milk
• 200ml cream
• 1 bay leaf
• 1 tsp thyme
• Salt and pepper
• Parsley

Instructions

1. Fry the bacon until crisp; set aside half for topping.
2. In the same pot, soften the onion and celery in the bacon fat.
3. Stir in the flour, then slowly whisk in the milk and reserved clam liquid.
4. Add the potatoes, bay and thyme; simmer 20 minutes until tender.
5. Stir in the cream and clams; warm through but don't boil.
6. Top with the reserved bacon and parsley.

Serving suggestions

• Serve with oyster crackers or crusty bread.

Storage & reheating

Keeps 2 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions