An easy-peasy recipe that rewards you with a truly tasty dish.
5 minutes prep, 30 minutes cooking time.
4-5 medium sized potatoes – cubed (small)
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
teaspoon of dried thyme
teaspoon of dried oregano
2 dessert spoons of corn flour
1/2 teaspoon paprika
fish sauce – dessert spoon or to taste
1 x medium – large sized pot
- Peel potatoes and place the peeling on a low heat with the milk for 10 minutes.
- Strain the milk and keep for later. Discard peelings.
- Rinse pan and heat the oil.
- 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).
- Add the onions and cook through until soft and translucent.
- Add a generous knob of garlic butter or mince the cloves in to the pan.
- 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)
- Once cooked whisk the flour in to the milk set aside earlier and add to the pan.
- Remove the bay leaf, add the clams, paprika, thyme, oregano, and fish sauce to taste.
- Make sure you taste the chowder and add salt and pepper generously to your own taste.
- Cook through for 5 minutes so it thickens and the last ingredients warm through.
- Turn off the heat and stir in the cream. Any type will do.
Garnish with crackers.