New England clam chowder
- July 2013
- Serves 6-8
- Takes 30 minutes to make, 1 hour to cook
This hearty winter soup is packed with flavour and makes a perfect warming lunch, served with fresh bread.
- 18.6g (9.1g saturated)
- 21.1g (2.4g sugars)
To clean clams, soak them in cold, salted water for 30 minutes, then rinse well and continue with the recipe. Discard any clams that don’t close firmly when sharply tapped on a work surface.
To strip sweetcorn kernels, hold the cobs upright on a stable chopping board and slice down with a sharp knife as close to the cob as possible.
Cook the clams the day before and chill in the fridge until needed.
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