Clam chowder

Method

1. Scrub and rinse the clams, discarding any that have opened. Place the clams in a large saucepan and add 600ml of water. Cover and cook over a low heat for 20 minutes.

2. Using a slotted spoon, remove the clams, discarding any that haven't opened. Shell the clams and roughly chop the clam meat. Strain the clam stock through a muslin-lined sieve and reserve for later use.

3. In a large, deep frying pan heat the vegetable oil. Fry the onion, garlic, carrot, celery and bacon for 5 minutes. Add the cubed potato and chopped clams and cook, stirring, for a further 3 minutes.

4. Add the red wine, lemon juice, bay leaves, spring onion, celery, salt and parsley, mixing well.

5. Add the reserved clam stock, bring to the boil, reduce heat and simmer for 30 minutes. Just before serving stir in the double cream and season with salt and freshly ground pepper.

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Ingredients

2 kilos of fresh clams
2 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, chopped
2 Carrots, finely chopped
2 celery sticks, finely chopped
10 rashers of smoked bacon, chopped
900g Potatoes, peeled and cubed
750ml Red wine
juice of 1 lemon
2 Bay leaves
1 bunch of Spring onions, chopped
1 tsp celery salt
1 bunch of Parsley, chopped
150ml double cream
salt and fresh ground black pepper

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