New England Clam Chowder - Fishbox

New England Clam Chowder - Fishbox
Fishboxer June Laird from Fishbox HQ


8 strips of streaky bacon

24 clams, soaked in cold water for 1 hour

1 large onion peeled and diced

300g of potatoes peeled and diced

2 cloves of garlic minced

100ml of white wine

1 and ½ tablespoon of plain flour

500ml milk

250ml fish stock

Salt n pepper to taste


First cook the clams by heating up a deep pot with a fitted lid, and carefully adding the clams and wine and steam until all are open. Keep the juice and remove the meat from most of the shells keeping 12 in their shell to use for garnish. Chop up the remaining meat.

Meanwhile in another pot cook the onions and garlic until soft but with no colour. Add the potatoes and flour and mix for a minute then add the milk a little at a time so it accepts the flour without going lumpy. Add in everything else and cook slowly until the potatoes are cooked through.

Season with salt n pepper and any fresh green herbs of your choice.