Clam chowder recipe
 500g/1lb 2oz clams 75ml/3fl oz water25g/1oz butter50g/2oz thickly sliced bacon, chopped110g/4oz onions, chopped225g/8oz potatoes, chopped 300ml/10fl oz milk125ml/4½fl oz double cream1 bay leafpinch grated nutmegsalt and freshly ground white pepper 500g/1lb 2oz clams 75ml/3fl oz water 25g/1oz butter 50g/2oz thickly sliced bacon, chopped 110g/4oz onions, chopped 225g/8oz potatoes, chopped 300ml/10fl oz milk 125ml/4½fl oz double cream 1 bay leaf pinch grated nutmeg salt and freshly ground white pepper 1 tbsp roughly chopped fresh flatleaf parsley sourdough bread, sliced 1 tbsp roughly chopped fresh flatleaf parsley sourdough bread, sliced Method Clean the clams and discard any which do not close when tapped.Heat a large lidded frying pan until hot, add the clams and the water and bring to the boil. Cover with a lid and cook for 2-3 minutes, or until all the clams have opened - discard any which remain closed.Strain the clams, reserving the cooking liquour. Remove all the clams from their shells and set aside, discarding the shells.Heat the butter in another deep frying pan, add the bacon and fry for 2-3 minutes, or until browned.Add the onions and cook for another 2-3 minutes until just softened.Add the potatoes along with the milk, cream, bay leaf, nutmeg and cooking liquor from the clams. Bring to the boil, then reduce the heat and simmer gently until the potatoes are cooked but still just firm.Stir in the clams and season, to taste, with salt and freshly ground white pepper.To serve, divide the chowder among four serving bowls, sprinkle over the parsley and serve with sourdough bread. Clean the clams and discard any which do not close when tapped. Clean the clams and discard any which do not close when tapped. Heat a large lidded frying pan until hot, add the clams and the water and bring to the boil. Cover with a lid and cook for 2-3 minutes, or until all the clams have opened - discard any which remain closed. Heat a large lidded frying pan until hot, add the clams and the water and bring to the boil. Cover with a lid and cook for 2-3 minutes, or until all the clams have opened - discard any which remain closed. Strain the clams, reserving the cooking liquour. Remove all the clams from their shells and set aside, discarding the shells. Strain the clams, reserving the cooking liquour. Remove all the clams from their shells and set aside, discarding the shells. Heat the butter in another deep frying pan, add the bacon and fry for 2-3 minutes, or until browned. Heat the butter in another deep frying pan, add the bacon and fry for 2-3 minutes, or until browned. Add the onions and cook for another 2-3 minutes until just softened. Add the onions and cook for another 2-3 minutes until just softened. Add the potatoes along with the milk, cream, bay leaf, nutmeg and cooking liquor from the clams. Bring to the boil, then reduce the heat and simmer gently until the potatoes are cooked but still just firm. Add the potatoes along with the milk, cream, bay leaf, nutmeg and cooking liquor from the clams. Bring to the boil, then reduce the heat and simmer gently until the potatoes are cooked but still just firm. Stir in the clams and season, to taste, with salt and freshly ground white pepper. Stir in the clams and season, to taste, with salt and freshly ground white pepper. To serve, divide the chowder among four serving bowls, sprinkle over the parsley and serve with sourdough bread. To serve, divide the chowder among four serving bowls, sprinkle over the parsley and serve with sourdough bread.