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Clam chowder in sourdough bowls
Fruit and vegetables
225g/8oz
waxy potatoes
, peeled and diced into 1.5cm/⅝in cubes
1 small onion or banana
shallot
, finely chopped
1
leek
, cleaned, halved lengthways and finely chopped
2 sticks
celery
, roughly chopped
small handful flat-leaf
parsley
or chives, roughly chopped, to serve
Tins, packets and jars
30g/1oz
plain flour
Cooking ingredients
1
bay leaf
1 tsp
salt
10 turns
black peppermill
pinch freshly grated
nutmeg
Dairy, eggs and chilled
40g/1½oz unsalted
butter
500ml/18fl oz whole
milk
200ml/7fl oz
double cream
Meat, fish and poultry
1kg/2lb 4oz fresh
clams
, scrubbed
75g/2¾oz smoked streaky
bacon
, finely chopped
200g/7oz cod fillet (or other
white fish
), skin removed, cut into 2cm/¾in pieces
Other
6 sourdough rolls or crusty rolls (roughly12cm/4½in diameter), tops removed, dough scooped out and discarded
Back to recipe
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