Clam Chowder Recipe

Serves: 6
Fibre o.4g, protein 36.8g, fat 41.2g

• 36 clams
• 4 rashers bacon, diced
• 1 small onion, chopped
• 2 tablespoons chopped parsley
• 5ooml/16floz clam stock and
• fish stock
• 1 bay leaf
• 1 teaspoon salt freshly ground black pepper to taste
• 5ooml/16floz double cream

1. Wash the clams thoroughly. Place in a deep saucepan, cover with 10 to 15cm/4 to 6in of boiling water, cover with a lid and steam until the shells open (no longer than 5 minutes). Strain and reserve the clam stock and use with-the fish stock.
2. Chop the clams coarsely, then follow the directions for Fish Chowder, substituting the clams for the cod fillets.