Razor Clam Chowder
Famous for their sweet flavour, razorshell clams work wonderfully in this creamy broth. Serve with crusty bread.
- about 800g (1lb 8oz) razorshell clams
- 25g (1 oz) butter
- 50g (2 oz) thickly sliced bacon
- 1 small onion
- 225g (8 oz) potatoes
- 300ml (10 fl oz) milk
- 120ml (4 fl oz) single cream
- 1 bay leaf
- salt and pepper
- 1 small handful of parsley
- Peel and dice the potatoes. Cut the bacon into small pieces and dice the onions. Chop the parsley.
- Cook potatoes in a large pan with the milk and cream and bay leaf. Simmer until the potatoes are just cooked.
- Place clams in another large pan with a splash of water and cover with a tight lid and bring to boil. Cook for three minutes after water boils. Remove from the heat and strain off cooking liquor for later.
- When the clams are cool, remove from shells and chop into 1cm (½ inch) pieces.
- Fry the bacon in butter until lightly browned, then add the onion. Cook until onions are soft (but not brown).
- Combine the bacon, onion and clams into the potatoes and warm through. Add the clam liquor until you have your desired consistency. Season to taste and sprinkle with chopped parsley.