Clam Chowder

Ingredients

• 1 1/2 kgclams, fresh, in shells
• 50 gbutter
• 150 gbacon, lardons or sliced
• 1onion, finely chopped
• thyme, fresh sprigs
• 1bay leaf
• 1 tbspall-purpose flour
• 150 mlmilk
• 150 mldouble cream
• 2potatoes, medium, peeled and diced
• parsley, fresh, chopped, to finish

Method

1. 1

   Rinse the clams in several changes of cold water and drain. Tip into a large pan with 500ml water, cover, and bring to the boil. Simmer for 2 minutes until the clams have just opened. Tip into a colander over a bowl. Reserve the clam stock, leaving any grit behind. You should have about 800ml. When cool enough to handle, remove the clam meat from the shells; keep a few shells for presentation if desired.

2. 2

   Heat the butter in the same pan and fry the bacon for 3–4 minutes until beginning to brown. Add the onion, thyme, and bay leaf and cook gently for 10 minutes until the onion is soft and golden.

3. 3

   Scatter over the flour and stir to form a paste. Cook for 2 minutes, then gradually stir in the clam stock, followed by the milk and cream.

4. 4

   Add the potatoes and simmer for 10 minutes until the potatoes are cooked. Crush a few potato chunks against the side of the pan with a fork to thicken the soup slightly.

5. 5

   Stir in the clam meat (and reserved shells if using) and simmer for 1 minute to reheat. Season with black pepper and a little salt, then stir through the chopped parsley and serve.