Let us show you how to make this super fresh clam chowder with Vongole, Cockles and Palourdes. This great recipe will definitely warm you up on a cold day!
Preparation
1 Cook the clams in a 2 cm. layer of water. Take out the clams and save the moisture. This will be used as your stock.
2 Peel the potatoes and cut them in cubes.
3 Cut the onion and celery stalks roughly.
4 Add the butter, bacon, onion and celery in the pan, until the union are glazed and the fat got out of the bacon. Approximately 5 minutes on low heat. Add the potato cubes
5 Add the moisture of the cockles and cook the potatoes for 10 minutes until well done. Then add the milk and clams and season with pepper.
6 Simmer for 30 minutes on low heat before serving. Enjoy!
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