Clam chowder - The Field
Indulge in Mike Robinson's Clam Chowder recipe from The Field, perfecting your cooking with smoked bacon, garlic, and creamy double cream for a rich, shellfish-filled soup. Serves 10.
Ingredients
- 200g (7oz) smoked streaky bacon, cubed
- 4 large shallots, chopped
- 2 cloves garlic, chopped
- 50g (2oz) butter
- 500g (1lb) potatoes, cubed (about ½in)
- Zest of 1 lemon
- 1 tin sweetcorn
- 4 tins good clams, chopped or whole
- 1 pint (570ml) milk
- 1 pint (570ml) double cream
- 1 bay leaf
- Salt and pepper
- 2 tbsp chopped parsley
