Ingredients

• 500g/1lb 2oz clams
• 75ml/3fl oz water
• 25g/1oz butter
• 50g/2oz thickly sliced bacon
• chopped
• 110g/4oz onions
• chopped
• 225g/8oz potatoes
• chopped
• 300ml/10fl oz milk
• 125ml/4½fl oz double cream
• 1 bay leaf
• pinch grated nutmeg
• salt and freshly ground white pepper
• 1 tbsp roughly chopped fresh flatleaf parsley
• sourdough bread
• sliced

Directions

• Clean the clams and discard any which do not close when tapped.
• Heat a large lidded frying pan until hot
• add the clams and the water and bring to the boil. Cover with a lid and cook for 2-3 minutes
• or until all the clams have opened - discard any which remain closed.
• Strain the clams
• reserving the cooking liquour. Remove all the clams from their shells and set aside
• discarding the shells.
• Heat the butter in another deep frying pan
• add the bacon and fry for 2-3 minutes
• or until browned.
• Add the onions and cook for another 2-3 minutes until just softened.
• Add the potatoes along with the milk
• cream
• bay leaf
• nutmeg and cooking liquor from the clams. Bring to the boil
• then reduce the heat and simmer gently until the potatoes are cooked but still just firm.
• Stir in the clams and season
• to taste
• with salt and freshly ground white pepper.
• To serve
• divide the chowder among four serving bowls
• sprinkle over the parsley and serve with sourdough bread.