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Clam chowder Recipe

Name: Clam chowder
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250ml dry white wine; 50g butter; 2kg cleaned clams; Olive oil for frying; 1 onion, finely chopped; 1 celery stick, finely sliced; 1 leek, finely sliced; 2 garlic cloves, crushed; 2 tsp hot chilli powder; 2 tsp sweet smoked paprika; 200g cooking chorizo, sliced; 600g maris piper potatoes, diced; 400ml whole milk; 400ml double cream; 200ml dry sherry (we used oloroso); Finely grated zest and juice 1 lemon; Bunch fresh flatleaf parsley, chopped

delicious. magazine

There’s no soup more comforting than a proper clam chowder – made with chorizo, sherry, fresh clams and cream. Serve with crusty bread to soak up every last drop. And if you want to make this recipe a little more budget-friendly, use frozen clams or mussels instead. Our sweetcorn chowder makes another nourishing winter soup – plus it’s vegan too.

Ingredients

250ml dry white wine

50g butter

2kg cleaned clams

Olive oil for frying

1 onion, finely chopped

1 celery stick, finely sliced

1 leek, finely sliced

2 garlic cloves, crushed

2 tsp hot chilli powder

2 tsp sweet smoked paprika

200g cooking chorizo, sliced

600g maris piper potatoes, diced

400ml whole milk

400ml double cream

200ml dry sherry (we used oloroso)

Finely grated zest and juice 1 lemon

Bunch fresh flatleaf parsley, chopped

Method

In a large pan with a lid, bring 300ml water, the wine and 30g of the butter to the boil. Add the clams, put the lid on and cook for 4-5 minutes until the shells open. Immediately strain the clams through a sieve lined with muslin over a bowl (reserve the cooking water).

Remove the clams from their shells, gently rinse under cold water to clean off any grit, then put in a bowl, cover with damp kitchen paper and chill.

Pour a glug of oil into a large deep pan over a medium heat and add the remaining butter. Add the onion, celery and leek and fry for 10 minutes, stirring regularly. Add the garlic, chilli powder, paprika and chorizo. Turn up the heat and fry for 3-4 minutes, stirring often.

Add the potatoes, milk and reserved cooking liquid, then simmer for 15 minutes until the potatoes are tender. With a masher, gently mash some of the potato to thicken the soup. Don’t worry if it curdles; stir in the cream, sherry, lemon juice and zest, cooked clams and parsley. Bring to the boil and simmer for a few minutes. Serve with crusty bread.

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