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Clam Chowder with Cod



  • 1.

    Wash and scrub the clams then place them in a large pan with a splash of water. Cover tightly and cook over a high heat. As soon as the clams are open, take the pan off the heat and drain them in a colander, saving the cooking liquor in a bowl. When cool enough to handle, remove the clams from their shells and cut the meat into 1cm/½in pieces.

  • 2.

    Melt the butter in a pan then fry the diced pork or bacon until it starts to brown. Add the onions and fry until softened.

  • 3.

    Place the potatoes in a large pan with the milk, cream and bay leaf. Bring to the boil then reduce to a slow simmer until just cooked but still firm. Add the pork, onions and clam cooking liquor and simmer for a further 5 minutes then add the cod fillet. Simmer until the cod is cooked, then add the clams. Warm through then season with salt (if necessary) and white pepper.

  • 4.

    Pour the chowder into a serving tureen then garnish with the chopped parsley and crushed water biscuits.

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Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Clam Chowder with Cod.


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