Clam chowder
Fish tales
Magazine

Clam chowder

Recipe (lunch)

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!

  • 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!

Ingredients

  • - 500 g. of cockles, vongole and palourdes

  • - 70 g. bacon

  • - 250 g. potatoes, peeled and chopped in cubes

  • - 300 ml. milk

  • - 30 g. butter

  • - 2 onions

  • - 2 celery stalks

  • 60 min
  • 2 persons