Creamy Clam Chowder Recipe

We think you'll love this creamy clam chowder recipe for its flavour and simplicity. A hearty dish that's simple to whip up and a great way to feed a crowd. Perfect on its own or serve along side our fennel and lemon marinated fish and roasted heirloom carrot salad for a delicious feast!

Ingredients for clam chowder

• Fresh clams - find out what's available and sustainable in your region. Mussels, pippi's, tua tua, prawns and fish would all work well in this dish too.
• Canola oil - or your preferred non flavoured oil.
• Garlic
• Celery
• Chorizo sausage - this brings a great flavour to the dish so choice a good quality one.
• Potatoes - standard white potatoes work well.
• Butter, plain flour and milk - for creating the soup base.
• Sweet corn kernels - frozen work best for this recipe.
• Salt and pepper to taste.
• Optional garnish and sides - parsley, lemon, crusty bread

Find full measurements in recipe card below.

How to make clam chowder

Follow our simple steps to recreate this delicious dish:

1. Prepare then steam open the clams - To prepare the clams purge (soak) them in water overnight. To cook place a large pot on a high heat and add the clams with 100ml of water, cover and allow them to steam open. This should take 2-3 minutes but allow a few for minutes for any that don't open. Then remove the clams and discard any that remain closed, reserve the cooking liquid.
2. Create the chowder base - over a medium heat cook the onion, garlic, celery and chorizo, until the onion in translucent and then add the potatoes.
3. Add the liquids - Add the butter and melt, then stir in the flour and cook for a few minutes on a medium heat. Add the reserved clam cooking liquid and slowly add the milk, allowing the liquid to thicken. Turn to a low heat and simmer, until the potatoes are soft.
4. Finish the dish - In a frying pan, char the frozen sweetcorn over a high heat until golden in colour. Remove the meat from a third of the clams, add them and the charred corn to the soup. Taste and season. Then plate the the chowder dress with the remaining shelled clams and garnish with parsley and lemon.

Served with crusty bread and enjoy!

Preparing and cooking shellfish

Before you cook shellfish, you should purge the shells in fresh water over night, this helps the shellfish expel any sand. Always give your shell fish a wash in fresh water. With mussels scrub off any barnacles and remove the beards prior to cooking

You can cook shellfish in many ways but the main way is to steam in a pot with a little garlic, onion and wine, or put them into a soup or stew and let them open as your dish is simmering.

If steaming a great tip is to reserve the liquid after the shells have opened. Strained this make a perfect base for seafood soups or tews.

If the shells don't open during the cooking process, they may need a little more cooking but as a general rule they should all open around the same time. Those that don't open are no good, always discard unopened shellfish.

This creamy clam chowder recipe is simple yet full of flavour. A delicious, comforting dish that your friends and family will love.

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