- February 2017
- Serves 4-6
- Hands-on time 50 min
There’s no soup more comforting than a proper clam chowder – made with chorizo, sherry, fresh clams and cream. Serve with crusty bread to soak up every last drop.
And if you want to make this recipe a little more budget-friendly, use frozen clams or mussels instead.
Our sweetcorn chowder makes another nourishing winter soup – plus it’s vegan too.
- 62g (33.6g saturated)
- 31.7g (8.3g sugars)
You can use frozen clams or substitue fresh mussels in this recipe to reduce costs.
What to look for when you buy: the shells can be open or closed, but when you tap them on a hard surface there should be some movement to show the clams are alive. Ask your fishmonger when they were caught and make sure the shells aren’t damaged or broken.
How to clean and prepare fresh clams: discard any with broken shells. Half an hour before you want to start cooking, fill a clean sink with enough very cold water to cover the clams, then add 4-5 tbsp salt – it should taste as salty as the sea. Leave the clams to soak for 30 minutes. This will help clean out any sand or grit that’s lurking inside the shells.
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