How To Make Clam Chowder

Step 2: Prepare the broth

In one of the saucepans, add the olive oil and place it over a moderate heat. When the oil is slightly hot, add the bacon and stir lightly. Sauté until the bacon starts to brown.

Add the onion, garlic, thyme and the bay leaf and cook, stirring, for about 5 minutes or until the onions become translucent.

Add the remaining ingredients - clams, lemon juice, white wine and water. Stir well and bring to a low boil.

Step 3: Cook the broth

Keep the heat on low, cover the saucepan and leave to cook for about 10 minutes.

Step 4: Remove the clams and strain the broth

When the clams have opened, remove them from the saucepan and place onto a tray. Strain the broth into a large bowl ready to use later on. Take the clams out of the shell, chop them in half and set to one side.

Step 5: Heat the butter and oil

Put the olive oil and butter into the second saucepan and place it over a moderate heat. Add the bacon, onion, garlic and thyme and cook for about 3 minutes or until the onions soften, stirring constantly.

Dust the flour over the ingredients and stir to coat. Pour in the clam broth and bring to a boil, stirring continuously.

Step 6: Add the cream and potatoes

Put the potatoes and double cream into the pan and increase the heat slightly. The broth needs to break into a hard boil. Stir at all times. Leave to boil for another 10 minutes or until the potatoes are cooked.

Add the chopped clams to the pan, stir well and season with salt and pepper. Add the shelled clams and stir again. Cover the pan and simmer for about 10 minutes so the clams open. Adjust the seasoning to taste.

Step 7: Serve

Sprinkle in the parsley to garnish and stir. Serve while the soup is steaming hot.