CLAM CHOWDER

Preparation Method :

• Put the clams in a large heavy-based saucepan with 250 ml water, cover and simmer for about 4 minutes, or until they open. Discard any that have not opened.
• Strain the liquid through a sieve lined with muslin (cheesecloth) and reserve. Pull most of the clams out of their shells, leaving a few intact.
• Heat the oil in the cleaned saucepan. Add the bacon, onion and garlic and cook, stirring, over medium heat until the onion is soft and the bacon golden. Add the potato and stir well.
• Add enough water to the reserved clam liquid to make 350 ml of liquid in total.
• Pour this and the stock into the saucepan and bring to the boil, then pour in the milk and bring back to the boil.
• Reduce the heat, cover and simmer for 20 minutes, or until the potato is tender. Uncover and simmer for 10 minutes, or until slightly thickened.
• Add the cream, clam meat and parsley and season.
• Heat through gently, but do not allow to boil or it may curdle. Serve in deep bowls with the clams in shells on the top.