Name: New england clam chowder
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 kilogram (2 pounds) baby clams; 2 tablespoon coarse cooking salt (kosher salt); 40 gram (1½ ounces) butter; 1 large brown onion (200g), chopped coarsely; 2 rindless bacon slices (130g), chopped coarsely; 1 clove garlic, crushed; 2 tablespoon plain (all-purpose) flour; 3 cup (750ml) milk, warmed; 2 cup (500ml) vegetable stock, warmed; 2 medium potatoes (400g), chopped coarsely; 2 tablespoon coarsely chopped fresh chives

New england clam chowder

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Serves 4

Prep

15M

Cook

40M

Total

55M

Ingredients

1 kilogram (2 pounds) baby clams

2 tablespoon coarse cooking salt (kosher salt)

40 gram (1½ ounces) butter

1 large brown onion (200g), chopped coarsely

2 rindless bacon slices (130g), chopped coarsely

1 clove garlic, crushed

2 tablespoon plain (all-purpose) flour

3 cup (750ml) milk, warmed

2 cup (500ml) vegetable stock, warmed

2 medium potatoes (400g), chopped coarsely

2 tablespoon coarsely chopped fresh chives

Method

1.Rinse clams under cold water; place in a large bowl; sprinkle with salt, cover with water. Stand 1 hour; rinse, drain.

2.Melt butter in a large saucepan over medium heat; add onion, bacon and garlic to pan. Cook, stirring, until onion softens. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually stir in warmed milk and stock; stir until mixture boils and thickens slightly. Add potato, reduce heat; simmer, covered, until potato is tender.

3.Add clams; simmer, covered, for 5 minutes or until clams open. Remove from heat; stir in chives, season to taste. Serve chowder with grilled slices of french bread.

Recipe is not suitable to freeze. If clams aren’t available, replace them with pipis. Fish stock can be used instead of vegetable stock.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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