Clam Chowder

Steps

1. 1
   Step 1:

   Rinse the clams in several changes of cold water and drain well.

2. 2
   Step 2:

   Put the clams in a large pan with 500ml of water.

3. 3
   Step 3:

   Cover, bring to the boil, and simmer for 2 minutes, until the clams have just opened.

   2 min
4. 4
   Step 4:

   Tip the pan contents into a colander set over a bowl to catch the clam stock.

5. 5
   Step 5:

   When cool enough to handle, remove the clams from their shells, reserving a handful of empty shells for presentation if desired.

6. 6
   Step 6:

   Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml of stock.

7. 7
   Step 7:

   Heat the butter in the same pan.

8. 8
   Step 8:

   Sizzle the bacon for 3–4 minutes, until it starts to brown.

   3–4 min
9. 9
   Step 9:

   Stir in the onion, thyme, and bay leaf.

10. 10
    Step 10:

    Cook gently for 10 minutes, until the onion is soft and golden.

    10 min
11. 11
    Step 11:

    Scatter over the flour and stir it in to make a sandy paste.

12. 12
    Step 12:

    Cook for 2 minutes more.

    2 min
13. 13
    Step 13:

    Gradually stir in the clam stock, then the milk and cream.

14. 14
    Step 14:

    Add the potatoes, bring to a simmer, and cook gently for 10 minutes or until the potatoes are cooked.

    10 min
15. 15
    Step 15:

    Use a fork to crush a few potato chunks against the side of the pan to help thicken the chowder, while leaving plenty of defined chunks.

16. 16
    Step 16:

    Stir in the clam meat and the reserved clam shells, if using.

17. 17
    Step 17:

    Simmer for 1 minute to reheat.

    1 min
18. 18
    Step 18:

    Season with plenty of black pepper and a little salt, if needed.

19. 19
    Step 19:

    Stir in the parsley just before ladling into bowls or hollowed-out crusty rolls.