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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.

Clam 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