//The Joy of Clam Chowder.

The Joy of Clam Chowder.

The joy of clam chowder.

As we feel the cool kiss of Autumn, the days of salads are replaced with a desire for something hot, filling and tasty. You can’t go too wrong in rustling up a chowder. This is one of my favourites:

John Torode’s clam chowder


2tbsp butter

2 onions, finely chopped and separated equally into 2 bowls

2 bay leaves

1kg clams

200ml white wine

6-8 potatoes, cubed

handful fresh parsley, chopped

2 celery, finely diced

1 leek, finely chopped

500ml milk

300ml cream

2 smoked fish fillets, such as smoked mackerel or smoked haddock

2 white fish fillets, such as cod or mackerel

200g green beans, finely chopped

1 can creamed corn

1 can sweetcorn

8 crusty white bread roll



1.         Place a large saucepan over a medium heat. Add 1 tablespoon butter and the onion, season well then cook for 5-6 minutes or until the onions start to soften.

2.         Add the torn bay leaves, clams in their shells and the white wine.

Cook the clams for 3-4 minutes then remove the clams from the pan and reserve in another bowl.

3.         Add the potatoes, put the lid on the pan and continue to cook until the potatoes have softened but still hold their shape.

While the potatoes are cooking, pick the clam meat out of their shells and mix into a bowl with the parsley.

4.         Take a large pot and saute the remaining onion with the celery and leek in the remaining butter over a medium heat, season with salt and pepper and cook for a few minutes until soft.

5.         Add 800ml of the milk and place the smoked fish skin side up into the milk then bring to the boil.

6.         Once the fish has cooked, removed from the pan and leave to cool slightly before flaking the flesh away from the skin.

7.         Add the green beans, creamed corn and sweetcorn to the milk then add the potatoes, smoked fish and uncooked cod. Bring it back to the boil then add the clam and parsley mixture.


Here’s the link to the receipt:



By |2018-06-14T08:08:54+00:00September 26th, 2016|Cooking|0 Comments

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