Clam chowder

Clam chowder


24 people made this

About this recipe: Bacon, celery, onions, clams and single cream are simmered together, to create this delicious clam chowder. Serve with crusty bread rolls for lunch or dinner. Enjoy!

Cathie West

Serves: 10 

  • 6 rashers streaky bacon, diced
  • 2 sticks celery, diced
  • 1 onion, diced
  • 50g butter
  • 2 tablespoons plain flour
  • 685ml clam juice (from the tinned clams)
  • 1 litre single cream
  • 900g tinned clams, finely chopped
  • ground white pepper, to taste

Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

  1. In a medium frying pan over medium heat, cook bacon, celery and onion until onion is translucent. Remove from heat and set aside.
  2. In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking until bubbly. Whisk in 1/3 of clam juice, until smooth. Stir in onion mixture. Pour in single cream, stirring constantly. Stir in clams, reduce heat and simmer 30 minutes.
  3. Season with pepper and serve.

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