Clam Chowder

Step by step

1. 1

   Wash clams thoroughly, discard any that are open.

2. 2

   Steam clams in a pot with 250 ml water covered for 5 minutes until they open.

3. 3

   Remove clams from shells, strain liquid through a fine sieve and reserve.

4. 4

   Render bacon crispy in a large pot.

5. 5

   Finely dice onion, celery and garlic and sauté in the bacon fat until translucent.

6. 6

   Add butter, stir in flour and toast for 1 minute.

7. 7

   Pour in milk, cream and clam liquid, whisk smooth.

8. 8

   Add diced potatoes, bay leaf and thyme and simmer 15 minutes until tender.

9. 9

   Add clams and briefly heat through.

10. 10

    Season with salt and pepper, serve sprinkled with parsley.