About this recipe:A deliciously creamy soup, which is hearty enough to be served as a main course. Bacon is simmered with clams in a creamy potato soup base. Serve with crusty fresh bread. Perfect to keep you warm during the cold winter months.
4 rashers streaky bacon
80g chopped onion
4 potatoes, peeled and cubed
1 tablespoon plain flour
250ml fish stock
250ml single cream
1 1/4 (280g) tins baby clams, chopped and juice reserved
salt and pepper to taste
125ml double cream
2 tablespoons chopped fresh parsley
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Method Prep:20min › Cook:30min › Extra time:50min › Ready in:1hr40min
In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on kitchen towels, reserving the bacon fat in the pan, crumble and set aside.
In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.
Pour in the fish stock and clam juice, bring to the boil, reduce heat to low and simmer for about 15 minutes or until potatoes are tender.
Add the single cream and clams and season with salt and pepper to taste. Finally, whisk in the double cream. Allow to heat through (but do not boil), about 5 minutes. Garnish with the parsley and crumbled bacon.
I made this lovely chowder, used white crab meat instead of baby clams. And also mashed the potatoes when they were cooked to reduce the lumps in the chowder and make it heavier. just lovely and easy to make. - 20 Oct 2010