Clam Chowder

• Clams1½ kg
• Butter50g
• Bacon150g
• Onion, finely chopped1
• Fresh Thymesprigs
• Bay Leaf1
• Plain Flour1 tbsp
• Milk150ml
• Double Cream150ml
• Potatoes, medium2
• Chopped Parsleyto taste

Steps · tap to check off

1. 1Boil clams in 500ml water for 2 minutes until open. 2:00
2. 2Drain through colander, reserving stock; remove clams from shells.
3. 3Strain stock into a jug, discarding any grit at the bottom.
4. 4Melt butter in a pan and brown bacon for 3-4 minutes. 3:00
5. 5Sauté onion, thyme, and bay leaf for 10 minutes until soft. 10:00
6. 6Stir in flour for 2 minutes, then whisk in stock, milk, and cream. 2:00
7. 7Add potatoes and simmer for 10 minutes; crush a few to thicken. 10:00
8. 8Stir in clam meat and parsley; season and heat through.