The humble clam chowder recipe has certainly stood the test of time as it's been around for centuries and with good reason it's divine.
Clam Chowder Recipe: -
Prep Time: 6 minutes - Cooking Time: 25 minutes
Serves 3
1½lb(700g) of clams, scrubbed clean & rinsed 11oz(330g) of Charlotte potatoes, quartered 1 large onion, chopped 3 bacon rashers, flattened with the back of a knife and chopped 1 bay leaf 2 sprigs of thyme 10 fl-oz(1½ cups) of semi-skimmed milk 4 fl-oz(½ cup) of low fat crème fraîche 20 fl-oz(1 pint) of light chicken stock 2 tsps of olive oil Sea salt & freshly ground black pepper Fresh chopped parsley, for garnish
Care needs to be taken when preparing clams for this recipe. Fresh clams should be closed when you buy them and any that aren't should close if you give them a gentle tap on a hard surface. If they don't close they should be discarded.
Likewise if you have any that stay closed after being cooked, they should also be discarded as it's a sure sign that they're dead.
First take a large shallow saucepan and place it over a moderate/ high heat and add the water, when it's starting to bubble add the clams and place the lid on the pan, leave for 2 minutes or until the clams are open.
Next remove the clams and place them in a colander retaining the liquor for later. Allow the clams to cool.
Meanwhile dry any remaining moisture from the saucepan and place it back over a moderate heat and add half of the olive oil and heat it through. Add the bacon and fry for 4-5 minutes until golden and crispy. Remove the bacon from the pan and place on some kitchen paper.
Then add the remaining oil to the same pan and heat it through, add the onion, bay leaf, thyme and sauté for 5 minutes with the lid on until soft.
Next pass the retained clam liquor through a fine sieve and add it along with the chicken stock, potatoes and a little seasoning to the pan and bring to the boil. Reduce the heat and simmer for 12-15 until the potatoes are cooked but still firm.
Meanwhile remove the clams from their shells and cut each one in half then put them to one side covered.
When the potatoes are ready reduce the heat to low and slowly add the milk & crème fraîche and combine, then increase the heat and return to a simmer, then add the bacon and clams to the pan and simmer for a further two minutes. Check the seasoning and alter to suite; remove the bay leaf and thyme sprigs.
Then serve your clam chowder with some French bread and garnish with some fresh chopped parsley.
