Clam Chowder
1 hour
Serves 6
American
Starter
Clams, as an ingredient, have gone a bit out of fashion in recent years, but it's one that I love so much. When I was in catering school I got the chance to live in America for a year. The clam chowder was one of my favourite dishes and I brought the recipe back with me. This is an ideal dish for a cold night or if you just want something to eat that is filling and warming - a hearty dish to get you through the cold. This is a quick and easy recipe for a great, warming chowder.
ingridients
8 celery sticks, chopped
700g onions, chopped
4 lb red potato, peeled and diced
900g canned clams with juice
3 tsp dried thyme
1 tsp dried oregano
2 tsp dried basil
225ml fish bullion
2 tsp ground white pepper
225g butter
250g plain flour
3 garlic cloves, finely chopped
2 pints milk
Method
Put a large saucepan over a low heat. Add the celery, onion, potato, clams, thyme, oregano, basil and bullion into the pan and season with salt and white pepper
Cook for 30-45 minutes until the veg and potatoes are cooked
Melt the butter in a small pan. Add the flour and garlic. Stir constantly until brown
Combine the flour mixture with the potato mixture. Add the milk, stir well and cook for 10 minutes until thickened
Serve with crusty bread