Clam Chowder

Ingredients

• 1500 gMussel
• 50 gButter
• 150 gBacon
• 150 gOnion
• 3 gThyme
• 0.5 gBay leaf
• 9 gFlour
• 150 mlMilk
• 150 mlCream
• 300 gPotato
• 10 gParsley
• 3 gSalt
• 1 gPepper
• 500 mlWater
• 800 mlMussel broth

Instructions

1. 1

   Prepare clams and make stock

   • Rinse the clams several times in cold water and drain well.
   • Put the clams and 500 ml water into a large pan, cover, bring to the boil and simmer for about 2 minutes until the clams have opened.
   • Pour the contents through a colander into a bowl to catch the stock; leave any grit behind.
   • When cool enough, remove the clam meat from the shells and set aside. Reserve a few empty shells for presentation if you like.
   • Strain the clam stock into a jug — you should have around 800 ml.
2. 2

   Fry bacon, butter and onion

   • Melt the butter in the same pan and sizzle the bacon for 3–4 minutes until it starts to brown.
   • Stir in the onion, thyme and bay leaf and cook gently for 10 minutes until the onion is soft and golden.
   • Sprinkle over the flour and stir to form a sandy paste; cook 2 minutes more.
3. 3

   Add stock, milk and cream

   • Gradually stir in the clam stock, then add the milk and cream and bring to a simmer.
4. 4

   Cook potatoes and finish

   • Add the potatoes and simmer gently for 10 minutes until tender.
   • Mash a few potato pieces against the side of the pan to thicken but leave plenty of chunks.
   • Stir in the clam meat and reserved shells to reheat briefly, season with pepper and a little salt if needed, then stir in the chopped parsley and serve.