- 1kg clams (vongole – see notes)
- 1 tablespoon olive oil
- 250g bacon, fat trimmed, cut into batons
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 2 tablespoons plain flour
- 1L (4 cups) fish stock
- Small bunch thyme leaves, tied with kitchen string
- 1 bay leaf
- 500g desiree potatoes, peeled, cut into 2-3cm pieces
- 1 cup (250ml) milk
- 1 cup (250ml) pure (thin) cream
- 500g skinless white fish fillets, deboned (such as ling or blue-eye), cut into 3cm pieces
- Finely chopped flat-leaf parsley, to serve
- Crusty bread, to serve
- Step 1Soak clams in a bowl of cold water for 15 minutes to remove any grit. Set aside.
- Step 2Heat the oil in a large saucepan over medium-high heat. Add bacon and cook, stirring, for 3-4 minutes until fat has rendered. Add onion and garlic, and cook for a further 2-3 minutes until softened.
- Step 3Add the flour and stir to coat. Add the stock, thyme, bay leaf and potato, and stir until combined. Season. Reduce heat to medium-low and simmer for 20 minutes or until potato is almost tender in the centre when pierced with a small, sharp knife.
- Step 4Stir in the milk and cream, then add the fish. Reduce heat to low and simmer for 8 minutes or until fish is just cooked.
- Step 5Drain the clams, add to the pan and cook for a final 3-4 minutes until clams are cooked and shells open.
- Step 6Ladle chowder into warm bowls and season with freshly ground black pepper. Garnish with parsley and serve with crusty bread to mop up the liquid.
All nutrition values are per serve
Clams (vongole) are available from fishmongers.
- Author: Katie Quinn Davies
- Image credit: Katie Quinn Davies
- Publication: Taste.com.au