Clam chowder

This one-pot wonder doesn't hold back on the richness of the classic seafood soup.

Clam chowder. Credit: Louise Franc

• serves

  4

• prep

  1 hour

• cook

  1:10 hour

• difficulty

  Easy

Ingredients

• 2 kg fresh clams, scrubbed clean
• 125 ml (½ cup) dry white wine
• 150 g kaiserfleisch or thickly cut bacon, cut into 1 cm cubes
• 1 tbsp butter
• 1 leek, white part only, cut in half lengthways, then sliced
• 2 celery stalks, chopped
• 1 bay leaf
• 750 ml (3 cups) full-cream milk
• 2 russet or other floury potatoes, peeled and cut into 2 cm cubes
• 180 ml (¾ cup) pouring (single/light) cream
• 15 g (½ cup) finely chopped flat-leaf (Italian) parsley

Instructions

Place the clams in a large saucepan. Pour in the wine and 250 ml (1 cup) water. Cover and cook over medium heat for about 10 minutes, or until the clams have opened.

Line a sieve with muslin (cheesecloth) or paper towel and set it over a bowl. Strain the clam broth through the sieve to remove any sand or grit from the clams; reserve the cooking broth in the bowl.

When cool enough to handle, remove the clams from the shells. Discard the shells, and roughly chop any large clams. Set the clams and the broth aside separately.

Place the kaiserfleisch and 125 ml (½ cup) water in a large heavy-based saucepan over medium heat. Cook, stirring occasionally, for about 10 minutes, until the water has evaporated, the pork fat renders and the meat begins to crisp. Remove the bacon using a slotted spoon and add to the reserved clams.

Add the butter, leek, celery and bay leaf to the pan and cook, stirring, for 8 minutes, or until the leek has softened.

Add the reserved clam broth, milk and potatoes. Season with sea salt flakes and freshly ground black pepper and simmer gently for 15 minutes, or until the potato is cooked and starting to break down.

Remove 500 ml (2 cups) liquid from the soup, along with about 115 g (½ cup) of cooked vegetables. Cool slightly, then use a stick mixer to blend until smooth.

Return the blended liquid to the soup. Stir in the cream, reserved bacon and clams. Adjust the seasoning and gently reheat until simmering.

Serve in deep soup bowls, sprinkled with the parsley.

This recipe is from Low & Slow (Smith Street Books).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.