Recipe Tip: Clam Chowder

Instructions

1. Step 1

   Cut the bacon into cubes, finely chop the onions and celery, finely dice the carrots. Peel the potatoes and cut them into cubes about one centimeter in size.

2. Step 2

   Place the bacon and 50 milliliters of water in a heavy-based saucepan with a lid and simmer over medium heat until the water has evaporated. The bacon begins to colour and becomes crispy. This takes about eight minutes.

3. Step 3

   Add the butter, onion, carrots and celery. Steam, stirring occasionally, until the onions are soft but not brown. Pour 250 ml of water in the pot

4. Step 4

   Turn up the heat and add the clams. Cook with a lid, stirring occasionally, until most of the clams have opened, about four minutes. Lift the opened clams out of the pot and place in a bowl. Cook for another two or three minutes, discard those that won't open.

5. Step 5

   Add milk, potatoes, bay leaves, pepper and fish sauce. Bring to a boil and simmer on a low heat until the potatoes start to disintegrate, about 15 minutes.

6. Step 6

   As soon as the potatoes are soft, strain the chowder through a fine sieve. Save the liquid and the contents of the sieve. Mix the soup with a hand blender until smooth and emulsified, about two minutes.

7. Step 7

   Put the soup, bacon, potatoes and vegetables back in the pot. Add the cream and bring to the boil while stirring. Add the clams, season well with salt and pepper, sprinkle with freshly chopped parsley and serve immediately.