Savour the rich and creamy flavour of this chowder prepared with clams, cod, bacon and potato.


  • 16 large or 32 small clams

  • 25g/1oz butter

  • 50g/2oz salt pork or thickly sliced green bacon, cut into small dice

  • 100g/4oz onions, diced

  • 225g/8oz potatoes, diced but not washed

  • 300ml/10fl oz milk

  • 120ml/4fl oz cream

  • 1 fresh bay leaf, cut into fine shreds, or 1 dried bay leaf, crushed

  • cooking liquor from the clams

  • 100g/4oz cod fillet, skinned and cut into 1cm/½ in pieces

  • salt and freshly ground white pepper

  • 1 tbsp chopped fresh parsley

  • 2 water biscuits, chopped into little pieces


  • 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 573kj
  • Fat Total 37g
  • Saturated Fat 17g
  • Protein 18g
  • Carbohydrate 40g
  • Sugar 7g
  • Sodium 908mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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