New England-Style Clam and Sweetcorn Chowder
Creamy, comforting and packed with clams, sweetcorn and smoky bacon for brilliant coastal flavour in every spoonful.
Ingredients
- 500 g fresh clams, scrubbed
- 100 g smoked bacon, diced
- 1 onion, finely chopped
- 2 celery sticks, finely diced
- 500 g potatoes, peeled and diced
- 300 g sweetcorn
- 500 ml fish stock
- 250 ml whole milk
- 150 ml double cream
- 1 bay leaf
- ½ tsp dried thyme
- 25 g butter
- Salt and black pepper
- 2 tbsp chopped parsley
Instructions
- Put the clams into a large saucepan with 150ml water. Cover and cook for 5–6 minutes until they open.
- Remove the clams, discard any that remain closed and strain the cooking liquor.
- Fry the bacon until golden, then add the onion and celery.
- Cook gently for 5 minutes.
- Add the potatoes, clam liquor, stock, bay leaf and thyme.
- Simmer for 15 minutes until the potatoes are tender.
- Add the sweetcorn, milk and cream and simmer gently for 5 minutes.
- Remove most of the clam meat from its shells and add it to the chowder.
- Stir in the butter and parsley, season and serve piping hot.
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Nutrition
468
Calories
25G
Fat
14G
Saturates
10G
Sugars
733G
Salt
19G
Protein
46G
Carbs
5G
Fibre
ⓘ UK Government Reference Intakes (RIs).
