Clam chowder
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. A timeless American classic that brings the deep, comforting flavours of the New England coast to your table.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil and simmer for 2 mins until the clams have just opened. Tip the contents of the pan into a colander over a bowl to catch the clam stock. When cool enough to handle, remove the clams from their shells – reserving a handful of empty shells for presentation if you want. Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock.
- 2
Nutrition
- Calories
- 312
- Protein
- 4g
- Carbs
- 17.8g
Recommended Equipment & Products
- Electric hand mixer
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Chef tips
To achieve a velvety texture, dice the potatoes into small, even cubes. Gentle cooking allows the starch to thicken the soup naturally; kids will enjoy helping to mash a few at the end. For a tasty kosher alternative, replace the clams with chunks of firm white fish or forest mushrooms.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. A timeless American classic that brings the deep, comforting flavours of the New England coast to your table.