Serves 4

INGREDIENTS

100g/3/3/4 0z salt pork or thinly sliced unsmoked bacon, diced
1 large onion, chopped
2 potatoes, peeled and cut into 1cm/1/1/2 in cubes
1 bay leaf
1 fresh thyme sprig
300mI/1/2 pint/1/1/4 cups milk
400g/14oz cooked clams, cooking liquid reserved
150ml/1/4 pint/2/3 cup double(heavy) cream
salt, ground white pepper and cayenne pepper
finely chopped fresh parsley, to garnish

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CLAM CHOWDER

Put the salt pork or unsmoked bacon in a pan, and heat gently, stirring frequently, until the fat runs and the meat is starting to brown. Add

the chopped onion and cook over a low heat, stirring occasionally, until softened but not browned.

Add the cubed potatoes, the bay leaf and thyme sprig, stir well to coat with fat, then pour in the milk and reserved clam liquid and bring to

the boil. Lower the heat and simmer for about 10 minutes, until the potatoes are tender but still firm. Lift out the bay leaf and thyme sprig and discard.

Remove the shells from most of the clams. Add all the clams to the pan and season to taste with salt, pepper and cayenne. Simmer gently

for 5 minutes more, then stir in the cream. Heat until the soup is very hot, but do not allow it to boil. Pour into a warmed tureen, garnish with the chopped fresh parsley and serve immediately.