I like clam chowder ever since I had it the first time in the Los Angeles. Back here, it was nice to find a few restaurants serving this but very few could make to my preference. Here's the recipe I used for making a delicious clam chowder today. Hope you like it too.
Ingredients:2kg fresh clams, scrubbed
200g thick unsmoked bacon or pancetta, cut into small dice
1 onion, finely chopped
1 bay leaf
2 tbsp plain flour
2 medium waxy potatoes, chopped into 1cm dice
150ml double cream
Knob of butter
Salt and black pepper to taste
- Put the clams in a large pan with 600ml water. Cover, bring to the boil and steam until most are open, then pour into a sieve with a bowl underneath to catch the cooking liquid.
- When cool enough to handle, remove from their shells and discard these. Roughly chop the clams, if large. Strain the liquid through a couple of layers of paper towel, or cheesecloth – you should have about 1.2 litres.
- Meanwhile, heat a medium pan over a medium-high heat and fry the bacon in its own fat until this begins to render.
- Add the onion and fry until this is soft, the bacon is crisp, and both are beginning to brown.
- Add the bay leaf and flour and cook, stirring, for a couple of minutes.
- Slowly stir in the clam liquid, then add the potatoes.
- Simmer until these are tender (about 10 minutes), then stir in the cream, clams and butter.
- Heat through, season to taste with plenty of black pepper and salt if necessary, and serve.