Alive and Cooking

Clam Chowder

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1kg clams

1/2 brown onion, roughly chopped

80g butter

2 bacon rashers, roughly chopped

2 sticks celery, finely chopped

1/2 fennel bulb, finely chopped

6 -8 medium potatoes, quartered and soaked in 1 L water

1 glass of white wine

350 ml thickened cream

1/4 bunch dill, roughly chopped

Sea salt flakes

White pepper

Extra virgin olive oil


In a deep pan with a good splash of oil, fry the bacon until crispy, then remove and set aside.

Slide clams into the pan, pour in half the wine and cover. Once clams have opened, remove and set aside, leaving the juice behind.

Into the same pan, add the onion, celery, a small handful of dill, butter, the remaining wine and bring to the boil. Sprinkle in some salt and pepper, pour in the potatoes and water, cream. Simmer for 15 minutes.

Once cook, blitz until smooth. Add another pinch of salt and pepper, salt if needed, the clams and simmer for 3 mins.

Serve with crispy bacon and the remaining dill.

Serves 4 - 5

Clam Chowder