Clam chowder

Recipe from: 6/1/1995 12:00:00 AM
Ingredients 16
Servings 6
Time

Ingredients

  • 25
    g
    butter
  • 80
    g
    diced bacon
  • 2
    onions, chopped
  • 2
    large potatoes, cleaned and diced
  • 2
    medium carrots, diced
  • 2
    ml
    chopped fresh thyme
  • 5
    ml
    salt
  • 2
    ml
    pepper
  • 580
    g
    clams, drained (liquid reserved)
  • 625
    ml
    fish stock (made with fish bones)
  • 625
    ml
    milk
  • 125
    ml
    cream
  • GARNISH
  • chopped fresh parsley
  • paprika
  • lightly whipped cream
 

Method

 
1. Heat the butter in a large saucepan and fry the bacon until half done, add the onions and fry until soft. 2. Add potato, carrot, fresh thyme, salt and pepper, clam liquid, boiling stock and milk. Simmer for 20 minutes. 3. Add the clams and simmer for a further 5 minutes. Add cream and bring to the boil. Serve at once, garnished with chopped parsley, paprika and lightly whipped cream. Serves 6-8.
 

Read more on: fish/seafood
 

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