Recipes

Clam chowder with cod

Try Rick Stein's version of a classic New England clam chowder. Try substituting the cod for more sustainable fish such as coley or pollack.

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Ingredients

  • 16 large or 32 small clams
  • 25g/1oz butter
  • 50g/2oz salt pork or thickly sliced green bacon, cut into small dice
  • 110g/4oz onions, diced
  • 225g/8oz potatoes, diced but not washed
  • 300ml/10fl oz milk
  • 120ml/4fl oz cream
  • 1 fresh bay leaf, cut into fine shreds, or 1 dried bay leaf, crushed
  • cooking liquor from the clams
  • 100g/4oz cod fillet, skinned and cut into 1cm/½ in pieces (you can also use coley or pollack)
  • salt and freshly ground white pepper
  • 1 tbsp chopped fresh parsley
  • 2 ready-made water biscuits, chopped into little pieces