Clam Chowder Recipe

Many firms now can clams in brine - try to find one in its own juice if you can.

You can of course substitute fresh clams and mussels in this recipe - clean them and steam them open in a glass of wine before adding to the chowder. Use the liqour produced as part of your fish stock.

Canned Clam Chowder Recipe
1/4lb (125g) bacon - chopped
1 onion peeled and chopped finely
1 clove garlic
1lb (450g) peeled, diced potatoes
1 oz (25g) flour
1/2 pint (300ml) water or fish stock
1/2 pint (300ml) tomato juice
1 oz (25g) butter
1/2 pint (300ml) milk
1 10 oz (290g) can clams - in juice if possible
1 5 oz (155g) can mussels - in juice if possible
1 7 oz (200g) can sweetcorn
salt and pepper

Adjust your liquid depending on the juice in the clams and mussels - it it's juice, then use that instead of water or fish stock.

Fry the bacon until the fat runs. Add the onion and garlic and cook gently - you might need a little butter if there is not enough fat. Add the potato and coat in the fat.

Sprinkle in the flour and stir well.

Gradually add the water, juice or fish stock and tomato juice and cook for about 25 mins until the potatoes are soft.

Stir in the milk and butter.

Add the clams, mussels and sweetcorn and cook a further 5 mins. Adjust the seasoning and serve the canned clam chowder with crusty bread.

50 Fish and Seafood Soup Recipes
If you click on the 'Seafood Soups' button, you will find more ideas for fish soups - cullen skink, lobster bisque and a frugal bisque recipe. Give them a try.

Coronary Heart Disease is a major killer. Click here to read about the health benefits of fish and how easy it is to increase the amount you eat. How fish in your diet helps you avoid coronary heart disease

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