every one a winner
every one a dinner
To serve – 4
Preparation time – 5 minutes
Cooking time – 25 minutes
A new England classic recipe. If unable to find fresh clams – can use tinned or frozen.
Nutritional count per serving
Energy 374kcal/1557kj; Protein 23.9g; Carbohydrate 11.3g of which sugars 5.5g; Fat 26.3g of which saturates 15.1g; Cholesterol 136mg; Calcium 189mg; Fibre 0.5g; Sodium 1629mg
100 g/3 ¾ oz salt pork or thinly sliced unsmoked bacon, diced 1 large onion, chopped 2 potatoes, peeled and cut into 1 cm/ ½ in cubes 1 bay leaf 1 fresh thyme sprig 300 ml/ ½ pint milk 40 g/14 oz cooked clams, cooking liquid reserved, cut up if large. 150 ml/ ¼ pint double cream Salt and ground white pepper and cayenne pepper Chopped fresh parsley to garnish
- Put the salt pork or unsmoked bacon in a pan, and heat gently, stirring frequently until fat runs and the meat is starting to brown.
- Add the chopped onion and fry over a low heat until softened but not browned.
- Add the cubed potatoes, the bay leaf and thyme sprig, stir well to coat with fat, then pour in the milk and reserved clam liquid and bring to the boil. Lower the heat and simmer for about 10 minutes, until the potatoes are tender but still firm.
- Lift out the bay leaf and thyme sprig and discard.
- Remove the shells from most of the clams. Add those clams to the pan and season to taste with salt, pepper and cayenne. Simmer gently for 5 minutes more, then stir in the cream.
- Heat until the soup is very hot, but do not allow it to boil.
- Pour into a tureen, garnish with reserved clams in shells and chopped parsley and serve.
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