Name: New England Style Clam Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 onion, peeled & finely chopped; 2 sticks celery – finely chopped; olive oil; knob of butter; 2 bay leaves; 2 sprig of thyme; 1 kg of clams; 1 husk of fresh corn - the corn kernels sliced off; ½ L chicken stock; 300 g red potatoes – chopped into pieces; 100 mL single cream; handful of parsley, chopped; Spelt bread; Couple of sprigs of thyme; Olive oil; Pancetta slices – fried to a crisp to serve.

Prep Time

10 min

Cook Time

30 min

Yields

4 servings

Friday night ends with a soothing New England style clam chowder with thyme crunchy breadcrumbs.

ingredients

Soup

onion, peeled & finely chopped

sticks celery – finely chopped

olive oil

knob of butter

bay leaves

sprig of thyme

kg of clams

husk of fresh corn - the corn kernels sliced off

L chicken stock

300

g red potatoes – chopped into pieces

100

mL single cream

handful of parsley, chopped

Thyme Breadcrumbs

Spelt bread

Couple of sprigs of thyme

Olive oil

Serving Suggestion

Pancetta slices – fried to a crisp to serve.

Ingredient Substitution Guide

directions

Step 1

Fry the onion and celery in a little olive oil and butter until soft. Add in the bay leaves and a couple of sprigs of thyme.

Step 2

While the onion is softening. Heat a pint of water in a large saucepan. When it is simmering throw in the clams, put the lid on and steam for about 3 minutes until all the shells are open.

Step 3

Drain off the clams – keep the clam water to one side. Discard any clams that have not opened, pull out the clams from their shells and keep to one side.

Step 4

Add the fresh sweetcorn to the onions.

Step 5

Add the drained clam water and the stock to the pan and cook for about 10 minutes to start softening the corn.

Step 6

Add the chopped potatoes to the soup pan and cook until the potatoes are soft but not falling apart.

Step 7

Add the clams into the soup, the cream and the parsley.

Step 8

Leave to cook for a few more minutes – season to taste.

Step 9

While the soup is finishing off – blitz the bread in a food processor so that you have rough breadcrumbs. Heat a little oil in a frying pan, fry the bread with the thyme and season with salt and pepper.

Step 10

Spoon the soup into bowls and sprinkle over the herby crumbs to serve. You can also add a couple of wafer thin slices of crisped pancetta to serve.

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New England Style Clam Chowder