New England clam chowder recipe | Good Food
Try this lighter version of a clam chowder. Blitz half of the veg and finish with crème fraîche to get a rich and cream consistency for the soup
Ingredients
- 2kg clams
- 1 bay leaf
- 500g potatoes peeled and cut into cubes around 1cm
- 300g parsnips cut into 1cm cubes
- ½ tbsp olive oil
- 100g unsmoked bacon lardons
- 1 onion finely chopped
- 100g crème fraîche
- lemon to taste
- chives to serve
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