Classic Clam Chowder

Method

1. 1

   In a heavy pot over medium heat, cook 150 g of streaky bacon until crisp, about 6 to 8 minutes. Lift out and set aside, leaving about 1 tablespoon of fat in the pot.

2. 2

   Add 30 g of unsalted butter, then 200 g of yellow onion and 120 g of celery stalk. Cook gently for 5 to 6 minutes until softened but not browned. Stir in 2 garlic cloves and 1 tsp of fresh thyme leaves and cook for 1 minute more.

3. 3

   Sprinkle over 30 g of flour and stir constantly for 1 to 2 minutes to cook out the raw taste.

4. 4

   Slowly pour in 500 ml of clam juice (plus reserved liquid from 400 g of canned chopped clams) while whisking to keep things smooth. Add 2 bay leaves.

5. 5

   Add 600 g of waxy potato and bring to a gentle simmer. Cook uncovered for 12 to 15 minutes until the potatoes are tender.

6. 6

   Reduce the heat to low. Stir in 250 ml of whole milk and 250 ml of double cream and warm through, but do not let it boil.

7. 7

   Add 400 g of canned chopped clams and most of the 150 g of streaky bacon (save a little for garnish). Heat for 2 to 3 minutes, just until the clams are warmed.

8. 8

   Remove the bay leaves. Taste and season with salt to taste, black pepper to taste, and 1 pinch of cayenne if you like.

9. 9

   Ladle into bowls, top with the reserved bacon, flat-leaf parsley to taste, and oyster cracker to taste. Serve immediately.