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Clam Chowder

Submitted by Ling 11 June 2009



4 (6 1/2 oz) cans chopped clams & juice -,1/2 lb smoked streaky bacon diced -,2 large bermuda onions diced -,6 medium potatoes peeled and cubed -,1 cup water -,2 cups whole milk -,1 cup double cream -,1 tsp sea salt -,1/2 tsp ground black pepper -,2 tbsp cornflour -,chopped fresh parsley -,


Saute bacon in heavy-bottomed soup pot or deep casserole over medium heat until beginning to brown; add onions and cook, stirring occasionally, until softened and brown. Add potatoes, stirring to coat with the bacon and onions. Let potatoes cook for about 10 mintues. Add water, 1 cup of the milk, cream, salt and pepper, bring to a simmer and cook until potatoes are soft. Mix the cornflour with the remaining cup of milk. Add this as well as the clams and their juice, and bring back to a strong simmer, stirring to distribute the cornflour thoroughly. When chowder thickens, adjust seasoning and serve, topping each serving with chopped parsley.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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