Clam Chowder

A thick and delicious chowder that is sure to fill even the most hungry.


  • 2 kg clams plus enough cold water to cover them in a pan
  • 25 g butter
  • 50 g salt
  • 3 slices streaky bacon rashers (diced)
  • 1 medium onion (sliced)
  • 225 g tomatoes (peeled and de-seeded)
  • 225 g leek (washed and sliced)
  • 1 bay leaf
  • 4 medium potatoes (peeled and cubed)
  • pinch of nutmeg
  • sea salt and freshly ground black pepper, for seasoning
  • 25 g butter
  • 25 g flour
  • 1 tblsp finely chopped parsley
  • ½ tbsp worcestershire sauce
  • ¼ tsp tabasco
  • 300 ml cream


  1. Put the clams into the sink and wash under cold running water. Repeat this several times, until there are no traces of sand at the bottom.
  2. Place the clams in a saucepan and cover with cold water. Bring them to the boil and throw away any that haven't opened. Retain the clam water.
  3. Cut the clams from the shells and chop them up small. Meanwhile, melt the butter in a large saucepan and cook the diced bacon with the sliced onion over a low heat for 10 minutes.
  4. Add the chopped clams and the tomatoes, leeks and potatoes, the bay leaf, nutmeg and seasoning.
  5. Pour in 550ml/1 pint of the water in which the clams were cooked, and simmer the lot for 20 minutes.
  6. In a bowl, mix the butter with the flour to make beurre manie.
  7. Use this to thicken the chowder by adding it slowly, bit by bit, stirring all the time.
  8. Add the parsley, Worcestershire sauce and the Tabasco. Lastly, add the cream, and serve hot.


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