Katie Quinn Davies says that there is “only one way to serve a thick and creamy seafood chowder: piping hot and with crusty bread”.
Ingredients
Recipe by Chef Katie Quinn
Instructions
Step 1
Soak clams in a bowl of cold water for 15 minutes to remove any grit. Set aside.
Step 2
Heat the oil in a large saucepan over medium-high heat. Add bacon and cook, stirring, for 3-4 minutes until fat has rendered. Add onion and garlic, and cook for a further 2-3 minutes until softened.
Step 3
Add the flour and stir to coat. Add the stock, thyme, bay leaf and potato, and stir until combined. Season. Reduce heat to medium-low and simmer for 20 minutes or until potato is almost tender in the centre when pierced with a small, sharp knife.
Step 4
Stir in the milk and cream, then add the fish. Reduce heat to low and simmer for 8 minutes or until fish is just cooked.
Step 5
Drain the clams, add to the pan and cook for a final 3-4 minutes until clams are cooked and shells open.
Step 6
Ladle chowder into warm bowls and season with freshly ground black pepper. Garnish with parsley and serve with crusty bread to mop up the liquid.
