Fish and clam chowder

Fish and clam chowder
  • 0:20 Prep
  • 0:40 Cook
  • 6 Servings
  • Advanced

Katie Quinn Davies says that there is “only one way to serve a thick and creamy seafood chowder: piping hot and with crusty bread”.

Featured in
Winter recipes, Nutrition information


  • 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 1
    Soak clams in a bowl of cold water for 15 minutes to remove any grit. Set aside.
  • Step 2
    Heat 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 3
    Add 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 4
    Stir 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 5
    Drain the clams, add to the pan and cook for a final 3-4 minutes until clams are cooked and shells open.
  • Step 6
    Ladle chowder into warm bowls and season with freshly ground black pepper. Garnish with parsley and serve with crusty bread to mop up the liquid.


  • 1854 kj


  • 22.6g

    Fat Total

  • 8.5g

    Saturated Fat

  • 2.4g


  • 31.1g


  • 75mg


  • 1411mg


  • 6.9g

    Carbs (sugar)

  • 29.6g

    Carbs (total)

All nutrition values are per serve


Clams (vongole) are available from fishmongers.

  • Author: Katie Quinn Davies
  • Image credit: Katie Quinn Davies
  • Publication:



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