- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 30 minutes
- Effort: easy
- 16 large or 32 small clams
- 25 g butter
- 50 g lardons of bacon
- 100 g onions, diced
- 225 g potatoes, diced
- 300 ml milk
- 120 ml cream
- 1 bay leaf
- 100 g skinless cod fillets
- sea salt and freshly ground freshly ground white pepper
For the garnish
- 2 water biscuits, chopped into little pieces
1. Wash and scrub the clams then place them in a large pan with a splash of water. Cover tightly and cook over a high heat.
2. As soon as the clams are open, take the pan off the heat and drain them in a colander, saving the cooking liquor in a bowl. When the clams are cool enough to handle, remove the meat from the shells and cut into 1cm pieces.
3. Melt the butter in a frying pan and fry the diced pork or bacon, until it starts to brown.
4. Add the onions and fry until softened.
5. Place the potatoes in a large saucepan with the milk, cream and bay leaf. Bring to the boil then reduce to a slow simmer until just cooked but still firm.
6. Add the pork, onions and clam cooking liquor and simmer for a further 5 minutes.
7. Cut the cod into 1cm dice and add to the pan. Simmer for 5 minutes, until the cod is cooked.
8. Add the clams, warm through gently and season to taste.
9. Pour the chowder into a serving tureen then garnish with the chopped parsley and crushed water biscuits.
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