Clam chowder

Method

1. Wash and scrub the clams then place them in a large pan with a splash of water. Cover tightly and cook over a high heat.

2. As soon as the clams are open, take the pan off the heat and drain them in a colander, saving the cooking liquor in a bowl. When the clams are cool enough to handle, remove the meat from the shells and cut into 1cm pieces.

3. Melt the butter in a frying pan and fry the diced pork or bacon, until it starts to brown.

4. Add the onions and fry until softened.

5. Place the potatoes in a large saucepan with the milk, cream and bay leaf. Bring to the boil then reduce to a slow simmer until just cooked but still firm.

6. Add the pork, onions and clam cooking liquor and simmer for a further 5 minutes.

7. Cut the cod into 1cm dice and add to the pan. Simmer for 5 minutes, until the cod is cooked.

8. Add the clams, warm through gently and season to taste.

9. Pour the chowder into a serving tureen then garnish with the chopped parsley and crushed water biscuits.

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Ingredients

16 large or 32 small clams
25g Butter
50g bacon lardons
100g Onions, diced
225g Potatoes, diced
300ml Milk
120ml Cream
1 bay leaf, shredded
100g skinless cod fillet
sea salt and freshly ground white pepper

For the garnish

1 tbsp chopped fresh Parsley
2 water biscuits, chopped into little pieces

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