Ingredients

• 1kg/2lb 8oz fresh live clams
• 2 tbsp onion
• chopped
• 2 tbsp leek
• chopped
• 2 tbsp carrot
• chopped
• sprig of fresh parsley
• sprig of fresh thyme
• 180ml/6fl oz white wine
• 1 medium onion
• finely chopped
• 2 tbsp unsalted butter
• 2 large potatoes peeled and roughly diced
• 250ml/9fl oz water
• fish stock
• or light chicken stock
• 200ml/7fl oz double cream
• cream
• whipped
• 1 tbsp fresh parsley
• chopped

Directions

• Wash the clams under cold running water.
• Put the aromatics - chopped onion
• leek
• carrot
• parsley and thyme into a large pot
• add 400ml/14fl oz of water and simmer for 10 minutes to infuse the flavour. Add the wine
• and bring to a boil.
• Add the clams
• cover and cook
• boiling quickly until the clams open
• this just takes a minute or two. Drain them into a colander
• being sure to catch the cooking liquid in a bowl underneath. This will be used in the chowder.
• Set aside while you pull the clams from their shells. Discard the shells
• and the sprigs of parsley and thyme. Keep the clams and the chopped vegetables
• the aromatics
• and place them in to the reserved broth.
• To make the chowder
• sauté the onion in two tablespoons of unsalted butter
• over medium heat in a large pot until it is soft and transparent. Add the water or stock and bring to a simmer.
• Add the potatoes to the pot
• and simmer gently until the potatoes are cooked.
• Take half of this potato mixture and blend in a food blender
• or food processor. This will give you a thick
• creamy soup which will thicken the whole chowder.
• Combine the two potato mixtures
• the clams in their juices and cooking broth
• and the cream
• and bring to a simmer.
• Taste for seasoning
• and serve at once
• garnishing with the chopped parsley
• and if desired
• a dollop of whipped cream.