Clam Chowder

A creamy seafood soup made by steaming clams, frying bacon and onions, and simmering with potatoes, milk, and cream.

Soup Seafood Main Course Clams British Author

Estimated Nutrition

Calories

455.2

kcal / serving

1820.8 kcal total

Carbs

28.9g

per serving

115.6 g total

Fat

28.1g

per serving

112.5 g total

Protein

22.1g

per serving

88.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

300

Milk

125

Double Cream

GrainsCereals

slice

Sourdough Bread

Liquids

Water

Meat

Bacon

thickly sliced and chopped

NutsSeeds

piece

Bay Leaf

pinch

Nutmeg

grated

to taste

Salt

to taste

White Pepper

freshly ground

tbsp

Parsley

fresh flatleaf, roughly chopped

Seafood

500

Clams

cleaned

Vegetables

110

Onion

chopped

225

Potato

chopped

Method

Clean the clams and discard any that do not close when tapped.

Strain the clams and reserve the cooking liquor while discarding the shells.

Brown the chopped bacon in 25g of butter in a deep frying pan.

Sauté the chopped onions for 3 minutes until softened.

Simmer potatoes with milk, cream, bay leaf, nutmeg, and clam liquor until firm-tender.

Stir in the clams and season with salt and white pepper.

Divide into four bowls and top with parsley and sourdough bread.

Boil the clams in a lidded pan with 75ml of water for 3 minutes until opened.