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)
  • 4 medium potatoes (peeled and cubed)
  • 1 bay leaf
  • 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


  • 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.
  • 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.
  • 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.
  • Add the chopped clams and the tomatoes, leeks and potatoes, the bay leaf, nutmeg and seasoning.
  • Pour in 550ml/1 pint of the water in which the clams were cooked, and simmer the lot for 20 minutes.
  • In a bowl, mix the butter with the flour to make beurre manie.
  • Use this to thicken the chowder by adding it slowly, bit by bit, stirring all the time.
  • Add the parsley, Worcestershire sauce and the Tabasco. Lastly, add the cream, and serve hot.