New England Clam Chowder

Ingredients

• 1 kg fresh clams, or 2 tins clams, drained
• 4 rashers smoked streaky bacon, chopped
• 25 g butter
• 1 onion, chopped
• 2 celery sticks, chopped
• 2 tbsp plain flour
• 500 ml fish stock
• 400 g potatoes, diced
• 250 ml milk
• 150 ml double cream
• 2 tbsp chopped parsley

Method

1. Steam the clams in a covered pan with a splash of water for 5 minutes until open. Keep the liquid and remove the meat.
2. Fry the bacon until crisp, then add the butter, onion and celery for 5 minutes.
3. Stir in the flour, then the stock, clam liquid and potatoes. Simmer for 15 minutes.
4. Add the milk, cream and clams and heat through. Season and add parsley.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.