Clam Chowder

A Classic American dish from New England, perfect for those colder months. 


  • 500g clams
  • 75ml water
  • 25g butter
  • 50g bacon, chopped
  • 110g onions, chopped
  • 225g potatoes, chopped
  • 300ml milk
  • 125ml double cream
  • 1 bay leaf
  • pinch grated nutmeg
  • salt and pepper


  1. Clean the clams. (discard any which do not close when tapped)
  2. To a hot large pan, add the clams and the water and bring to the boil.
  3. Cover with a lid and cook for 2-3 minutes, or until all the clams have opened - discard any which remain closed.
  4. Strain the clams but keep the cooking liquour.
  5. Remove all the clams from their shells and set the clam meat aside.  
  6. To some melted butter add the bacon and fry until browned. Add the onions and cook for another 2-3 minutes until just softened.
  7. Add the potatoes along with the milk, cream, bay leaf, nutmeg and cooking liquor from the clams. Bring to the boil, then reduce the heat and simmer gently until the potatoes are cooked but still just firm.
  8. Stir in the clams and season, to taste, with salt and pepper.
  9. Serve and enjoy!

(We recommend serving in a hollowed out sourdough or topped with more crispy bacon!)

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