Clam chowder

  • 45 mins cooking
  • Serves 4
  • Print


Clam chowder
  • 1 kilogram baby clams
  • 2 tablespoon coarse cooking salt
  • 40 gram butter
  • 1 (200g) brown onion, coarsely chopped
  • 2 (130g) rindless bacon slices, coarsely chopped
  • 1 clove garlic, crushed
  • 2 tablespoon plain flour
  • 3 cup (750ml) milk, warmed
  • 2 cup (500ml) vegetable stock, warmed
  • 2 (400g) potatoes, coarsely chopped
  • 2 tablespoon chopped fresh chives


Clam chowder
  • 1
    Rinse clams under cold water. Place in a large bowl and sprinkle with salt, then cover with water. Stand 1 hour; rinse and drain.
  • 2
    Meanwhile, melt butter in large saucepan. Stir onion, bacon and garlic over heat until onion softens. Add flour to pan and continue stirring until mixture thickens and bubbles. Gradually stir in milk and stock and continue to stir until mixture boils and thickens slightly. Add potato, reduce heat. Simmer with lid on until potato is tender.
  • 3
    Add clams and simmer, covered, 5 minutes or until clams open. Sprinkle chowder with chives.

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