- Serves: 8
- Cook Time:
- Prep Time: 20 minutes
- Effort: easy
- 3.5 litres Littleneck clams
- 1 clove garlic, hopped
- 125 ml water
- 50 g salt pork, finely chopped
- 2 onions, chopped
- 3 tbsp plain flour
- 375 ml fish stock
- 1.2 kg potatoes, peeled and diced
- 250 ml single cream
1. Clean the clams and place them in a large heavy based, along with the garlic and water. Steam the clams just until opened, about 6 to 10 minutes, depending upon their size. Drain and shell the clams, reserving the broth. Mince the clam flesh, and set aside. Filter the clam broth either through coffee filters or muslin and set aside.
2. Wash and dry the saucepan and add the pork. Cook slowly until all the fat is released and the crackling is crisp. Remove the crackling with a slotted spoon and set aside. Slowly cook the onions in the fat for about 10 minutes, stirring frequently, or until cooked through but not browned. Stir in the flour and cook, stirring, for 3 minutes.
3. Add the reserved clam broth and fish stock, and whisk to remove any flour lumps. Bring the liquid to a boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes.
4. Stir in the reserved clams flesh, pork cracklings, and single cream. Gently reheat the chowder and serve immediately in large soup bowls.
Rate This Recipe