Clam Chowder — An American Classic | What Dad Cooked

Ingredients

• Makes approximately 2.5 litres
• 1 kg parlourde clams
• 125ml water for the clams
• 320g smoked back ‘collar’ bacon – 8 slices
• 850g Maris Piper potatoes
• 4 large cloves garlic
• 2 medium onions
• 3 celery sticks
• 2 leeks, white only – about 250g in total
• 25g butter
• 250ml dry white wine
• 750ml light fish stock
• 500ml full fat milk
• 150ml single cream
• 1 tbs fresh thyme leaves
• 3 bay leaves
• 25g fresh parsley
• 1/4 tsp ground black pepper
• 2 large slices white sourdough bread
• Virgin olive oil
• Dried fine herbs
• Salt and pepper