New England clam chowder
<p>A thicker variety than other chowders, this New England variety is a delicious seafood dish full of flavour and texture.</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>3kg fresh clams (try at your local fish market if you’re having trouble finding some)</li>
<li>450g potatoes, peeled and cut into small cubes (russets work best)</li>
<li>1 medium carrot, finely diced</li>
<li>1 stalk celery, finely diced</li>
<li>1 medium onion, finely diced</li>
<li>100g bacon, finely diced</li>
<li>2 garlic cloves, crushed</li>
<li>Olive oil as needed</li>
<li>250ml double cream</li>
<li>2 bay leaves</li>
<li>1 tablespoon fresh thyme</li>
<li>2 tablespoons fresh parsley, finely chopped</li>
<li>Salt and freshly ground black pepper</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Soak the clams in a bowl of cold water with salt for an hour. Wash them through.</li>
<li>Place a large saucepan over a medium heat and add the garlic and two tablespoons of olive oil. Fold in the clams and cover with a lid. Allow to cook for about 10 minutes, until the shells open and the liquid is released. Remove the pan from the heat and discard the garlic.</li>
<li>Filter the clam liquid and leave aside. Remove the clams from their shells.</li>
<li>In your large pan, heat one tablespoon of olive oil over a medium heat. Add the carrots, celery, onion, thyme and bay leaves. Sauté this mixture for five minutes, stirring occasionally.</li>
<li>Add the potatoes and bacon to the saucepan and stir-fry for one minute. Add the clam liquid and cover with a lid. Cook until the potatoes are soft.</li>
<li>Add the double cream to the chowder, and season with salt and pepper to taste. Bring to a boil and then remove from the heat. Discard the bay leaves.</li>
<li>Blend the mixture until smooth and return to the heat. Add the clams to the pot. Serve hot.</li>
</ol>
