Fish & Clam Chowder

Katie Quinn Davies says that there is “only one way to serve a thick and creamy seafood chowder: piping hot and with crusty bread”.

  • Serves 6
  • Prep Time 20 mins 
  • Cook Time 40 mins
  • Ingredients 14


  • 1kg clams 
  • 1 tablespoon olive oil
  • 250g bacon, fat trimmed, cut into batons
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 tablespoons plain flour
  • 1L (4 cups) fish stock
  • Small bunch thyme leaves, tied with kitchen string
  • 1 bay leaf
  • 500g desiree potatoes, peeled, cut into 2-3cm pieces
  • 1 cup (250ml) milk
  • 1 cup (250ml) pure (thin) cream
  • 500g skinless white fish fillets, deboned (such as ling or blue-eye), cut into 3cm pieces
  • Finely chopped flat-leaf parsley and crusty bread, to serve

Recipe by Chef Katie Quinn  


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.

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