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Clam chowder

Recipe from: 21 May 2010

Ingredients 12
Servings 6
Time 20 mins


  • 225
    potatoes, peeled and cubed
  • 40
    small clams (more or less) - cleaned
  • 25
  • 50
    salted or smoked pork, diced
  • 110
    onions, diced
  • 300
  • 120
  • 1
    fresh bay leaf cut into fine shreds (you could also use a dry leaf)
  • 1/2
    chowder spice
  • Cooking liquid from the clams
  • salt and freshly ground white pepper
  • 1
    chopped fresh parsley


40 mins
Make sure that the clams are perfectly cleaned and then put them into a pot with some water – cover but don’t drown the clams.

Close the pot tightly and cook over a high heat until the clams open – not a minute longer.

As soon as they’ve opened, remove from the heat and drain in a colander - saving the cooking liquid and set aside – you’ll need it to make the chowder.

As soon as it has cooled down enough to touch, remove the clams from their shells and chop the meat – about ½ cm pieces.

Fry the pork in the butter until it becomes golden brown and then add the onions, frying until they’re translucent.

Put the potatoes in a separate pot with the milk, the cream and the bay leaf and bring to a brisk simmer, at which point you'll reduce it immediately.

Cook until the potatoes are just cooked (they still need to be firm).

Add the pork and onion mixture, and the clam liquid and simmer for another 5 minutes – you don’t want to cook the clams too long because they’ll become rubbery.

Season with salt and pepper to taste, garnish with chopped parsley and fresh cornbread.

Read more on: fish/seafood

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