New England clam chowder

A thicker variety than other chowders, this New England variety is a delicious seafood dish full of flavour and texture.

Ingredients:

• 3kg fresh clams (try at your local fish market if you’re having trouble finding some)
• 450g potatoes, peeled and cut into small cubes (russets work best)
• 1 medium carrot, finely diced
• 1 stalk celery, finely diced
• 1 medium onion, finely diced
• 100g bacon, finely diced
• 2 garlic cloves, crushed
• Olive oil as needed
• 250ml double cream
• 2 bay leaves
• 1 tablespoon fresh thyme
• 2 tablespoons fresh parsley, finely chopped
• Salt and freshly ground black pepper

Method:

1. Soak the clams in a bowl of cold water with salt for an hour. Wash them through.
2. Place a large saucepan over a medium heat and add the garlic and two tablespoons of olive oil. Fold in the clams and cover with a lid. Allow to cook for about 10 minutes, until the shells open and the liquid is released. Remove the pan from the heat and discard the garlic.
3. Filter the clam liquid and leave aside. Remove the clams from their shells.
4. In your large pan, heat one tablespoon of olive oil over a medium heat. Add the carrots, celery, onion, thyme and bay leaves. Sauté this mixture for five minutes, stirring occasionally.
5. Add the potatoes and bacon to the saucepan and stir-fry for one minute. Add the clam liquid and cover with a lid. Cook until the potatoes are soft.
6. Add the double cream to the chowder, and season with salt and pepper to taste. Bring to a boil and then remove from the heat. Discard the bay leaves.
7. Blend the mixture until smooth and return to the heat. Add the clams to the pot. Serve hot.