New England-style clam chowder

Gourmet~Traveller

Cuisine: American

Serves: 4

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Kitchen friendly view

By Andy Harris

Ingredients

50 small clams, thoroughly washed
3 tbsp butter
2 slices bacon, roughly chopped
1 onion, peeled and chopped
1 fresh bay leaf
2 medium-sized potatoes, peeled and cut into small dice
200 ml single pouring cream
2 tbsp finely chopped flat-leaf parsley
To serve: crackers or fresh bread

Preparation method

Serves 4

Place the clams and 300ml cold water in a large saucepan and bring to the boil over medium heat. Cover for 5-7 minutes or until the clams open. Drain, reserving the cooking liquid, transfer to a bowl and allow to cool.

Remove clams from shells, discarding any that have not opened.

Melt butter in the saucepan over medium heat and sauté the bacon and onion for 8-10 minutes or until softened and golden.

Add bay leaf, potatoes and reserved cooking liquid and simmer over low heat, covered, for 5-7 minutes or until potatoes are tender.

Add clams and cream to the pot and stir well. Season with freshly ground black pepper and cook for further 2-3 minutes.

To serve, ladle into 4 bowls, sprinkle with finely chopped parsley and serve with some crackers or fresh bread.

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