New England Clam Chowder
1 Tbsp oil
¾ Tsp cayenne pepper
1 Tsp Cumin
3 Bacon rashers, finely chopped (lardons)
2 Shallots, peeled and chopped
1 Clove garlic, chopped
2 Tbsp plain flour
1 Tin clams (200g)
3 Large potatoes, chopped into cubes
2 Tbsp celery leaves, chopped
Salt and freshly ground black pepper
1 Bay leaf
6oml 5o:50 Milk and double cream
1 Tbsp chopped flat leaf parsley (or dill garnish optional)
1. Heat the oil in a frying pan, add the bacon and fry for 3-4 minutes, or until crisp. Remove from the pan, drain and set aside. Add the chopped onions and garlic to the pan and gently fry for 3-4 minutes, or until softened but not coloured.
2. Return three quarters of the bacon to pan, add the cumin, cayenne and stir in the flour slowly and mix until smooth to form a roux.
3. Drain the clams, reserving the liquid. Place the liquid in a measuring jug and add enough water to bring the measure up to 480ml/17fl oz. Gradually add the liquid to the pan with the bacon, stirring until it thickens.
4. Add the potatoes, chopped celery leaves, salt and freshly ground black pepper and bay leaf, bring to the boil and simmer until the potatoes are tender. Then add the 50:50 milk and cream, and cook further for 3 – 4 minutes or until desired consistency. If the chowder is too thick, thin down with some milk.
5. Add the clams and the butter and heat, stirring continuously, for 2-3 minutes but do not allow the mixture to boil. Stir in the chopped parsley. Pour into a bowl, garnish with reserved bacon and serve.