A Clam Chowder Lover’s Clam Chowder

Clam Chowder

An easy-peasy recipe that rewards you with a truly tasty dish.

5 minutes prep, 30 minutes cooking time.

A Clam Chowder Lover's Clam Chowder © Rutlandclimber

4-5 medium sized potatoes – cubed (small)
Potato peelings
2 Large Shallots finely chopped
tin of baby clams or chopped clams
2 rashers smoked bacon – chopped small
chilli olive oil (or plain olive oil)
1/3 pt milk
Small cup of cream
1-2 cups of reduced stock (home-made or bouillon)
Garlic butter, or 1-2 minced clove of garlic
salt
pepper
teaspoon of dried thyme
teaspoon of dried oregano
bay leaf
2 dessert spoons of corn flour
1/2 teaspoon paprika
fish sauce – dessert spoon or to taste

1 x medium – large sized pot

1. Peel potatoes and place the peeling on a low heat with the milk for 10 minutes.
2. Strain the milk and keep for later.  Discard peelings.
3. Rinse pan and heat the oil.
4. Fry the bacon until mostly crispy and then turn the heat down (you may want to drain the oil to crisp the bacon but then return it once browned).
5. Add the onions and cook through until soft and translucent.
6. Add a generous knob of garlic butter or mince the cloves in to the pan.
7. Add the brine from the clams, stock, bay leaf and potatoes – simmer for 20 minutes until the potatoes are tender. (If you need more liquid to cover the potatoes just top-up with cold water)
8. Once cooked whisk the flour in to the milk set aside earlier and add to the pan.
9. Remove the bay leaf, add the clams, paprika, thyme, oregano, and fish sauce to taste.
10. Make sure you taste the chowder and add salt and pepper generously to your own taste.
11. Cook through for 5 minutes so it thickens and the last ingredients warm through.
12. Turn off the heat and stir in the cream.  Any type will do.

Garnish with crackers.