New England Clam Chowder

  • Serves 10
  • 20 g Old Bay Seasoning
  • 100 g Unsalted Butter
  • 2 Onions, peeled and finely diced
  • 200 g Celery Stalks, trimmed and cut into 1cm pieces
  • 100 g Plain flour
  • 2 ltr Chicken or Vegetable Stock
  • 2x280g Tinned Clams
  • 200ml Double Cream
  • 2 Bay Leaves
  • 500 g Potatoes, cut in 1cm dice
  • 100 g Croutons
  • 1 tbsp Fresh Chopped Parsley

1. Heat the butter in a large pan. Add the onion and the celery and cook until soft, stirring regularly. 2. Stir in the flour so its combined, then add the stock, the juice from the clams (reserving the clams), cream, bay leaves and potatoes. Stir to combine these ingredients then add the Old Bay Seasoning. 3. Simmer for 20 minutes or until the potatoes are tender. Add the clams and simmer for a further 2 minutes. 4. Serve with croutons and parsley.