New England Clam Chowder

The one thing that ruins chowder is heat. Once the milk and cream go in it must not boil, or it splits and the clams turn to erasers. Keep it at a lazy steam from that point and it stays silky.

1. 1

   Crisp the bacon in a heavy pot and lift it out, leaving the fat. Add the butter, onion and celery and soften for 8 minutes without colour.

   For this step

   • 100 g streaky bacon
   • 1 onion
   • 2 celery sticks
   • 2 tbsp (28 g) butter
2. 2

   Stir in the flour and cook for 2 minutes, then add the clam liquor and enough water to cover the potatoes.

   For this step

   • 500 g waxy potatoes
   • 3 tbsp (24 g) plain flour
3. 3

   Add the potatoes, thyme and bay, and simmer for 12 to 15 minutes until the potato is tender and starting to break at the edges.

   For this step

   • 500 g waxy potatoes
   • 3 sprigs, 1 leaf thyme and a bay leaf
4. 4

   Turn the heat right down. Pour in the milk and cream and bring it to a bare steam. Do not let it boil from here on.

   For this step

   • 2 cups (480 g) milk
   • 0.5 cup (120 g) double cream
5. 5

   Add the clams and warm them through for 2 minutes only. Longer and they toughen.

   For this step

   • 500 g clams
6. 6

   Season, scatter the bacon over each bowl, and serve with crackers or bread.

   For this step

   • 100 g streaky bacon

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