Proper Clam Chowder
Proper Clam Chowder



  • 250ml white wine
  • 50g butter
  • 2kg clams
  • Olive oil
  • 1 chopped onion, celery stalk and leek
  • 2 crushed garlic cloves
  • 2 tsp chilli powder
  • 2 tsp smoked paprika
  • 200g sliced chorizo
  • 600g white potatoes, diced
  • 400ml milk
  • 400ml heavy cream
  • 200ml dry sherry
  • 1 lemon, zest and juice
  • Bunch of parsley, chopped
  • Bring 300ml water, 30g of butter and the wine to the boil in a large lidded pan. Add the clams, pop the lid on and cook for 5 mins. Strain the clams through a sieve and reserve the cooking water. Remove all the clams from their shells and rinse to remove any grit, then leave to chill in a bowl.
  • Cook the celery, onion and leek in the remaining butter and a glug of oil in a deep pan for 10 mins. Add the chorizo, chilli, garlic and paprika, and fry for 3 mins more. Toss in the potatoes, milk and reserved cooking stock, and simmer for 15 mins until the potatoes are tender. Gently mash some of the potatoes to thicken the soup, then stir in the cream, lemon zest and juice, sherry, clams and parsley. Simmer for a few mins, then serve with crusty bread.
50 mins
4 serving

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