Clam Chowder

Ingredients

• 1½ kg Clams
• 50 g Butter
• 150 g Bacon
• 1 Onion
• 3 sprigs Fresh Thyme
• 1 Bay Leaf
• 1 tbls All-purpose flour
• 150 ml Milk
• 150 ml Heavy cream
• 2 Potatoes
• ¼ cup Fresh Parsley (optional)
• ½ tsp Salt (optional)
• ½ tsp Black Pepper

Steps

1. Rinse clams thoroughly. In a large pot, combine clams with 500ml water, cover, bring to a boil, and simmer for 2 minutes until clams open. Strain clams, reserving liquid (clam stock). Remove clams from shells once cool enough to handle.
2. In the same pot, melt butter and sizzle bacon for 3-4 minutes until browned. Stir in chopped onion, thyme, and bay leaf, cooking gently for 10 minutes until the onion is soft and golden.
3. Scatter flour over the onion mixture and stir to form a paste; cook for 2 minutes. Gradually stir in the reserved clam stock, then milk and cream.
4. Add diced potatoes to the pot. Bring to a simmer and cook gently for 10 minutes, or until potatoes are tender. Lightly crush a few potato chunks against the side of the pan to thicken the chowder.
5. Stir in the shelled clam meat and simmer for 1 minute to reheat. Season with plenty of black pepper and salt to taste.
6. Stir in fresh chopped parsley just before serving. Ladle into bowls or hollowed-out crusty rolls.