Clam Chowder

Method

1. 01

   Discard cracked clams and open ones that do not close when tapped. Bring water to a boil in a covered pot, add clams and steam for 8 minutes until open and opaque. Discard unopened shells.

2. 02

   Lift out clams, remove meat from shells and chop large pieces. Strain the cooking liquid through a cloth-lined sieve and measure 3 cups, adding water if short.

3. 03

   Melt butter in the pot over medium heat. Cook bacon for 5 minutes until browned, then add onion, thyme leaves and bay leaf and cook for 8 minutes until softened.

4. 04

   Stir in all-purpose flour and cook for 2 minutes. Gradually stir in reserved clam broth, then milk, heavy cream, potatoes and black pepper.

5. 05

   Simmer gently over low heat for 15 minutes until potatoes are tender. Crush a few against the pot to thicken, stir in clams and heat for 2 minutes. Remove bay leaf and add parsley.