Clam Chowder


Clam Chowder


60g butter

2 onions, finely chopped

60g plain flour

150ml full fat milk

150ml double cream

3 medium potatoes, peeled and diced

1 tsp. dried thyme

1/4 tsp. salt

1/4 tsp. pepper

Clams rinsed and drained


6 slices bacon, cooked crisp and chopped

1/2 cup bread croutons


Add clams to a large pan filled with water. Cover and bring to the boil, then simmer for 2 minutes until the clams have just opened

Drain the clams retaining the water to use as stock

Melt the butter in a large saucepan. Add onions and cook until fragrant but do not brown

Add flour and cook over medium low heat, stirring, for 5 min until a smooth paste is formed

Whisk in the clam stock and then the mik an cream and bring to a boil. Add potatoes, thyme, salt and pepper

Reduce heat, cover and simmer until potatoes are tender (about 20 min)

Add clams and simmer to re-heat. Taste and add seasoning, if necessary

Serve garnished with bacon bits and croutons

Products Used

MasterClass Non-Stick Heavy Duty 20cm Saucepan 

KitchenCraft Professional 'Magic' Mini Wire Whisk with Soft-Grip Handle 

KitchenCraft Fixed Head Peeler 

MasterClass Concrete / Wooden Salt Mill