Clam chowder

1. Rinse the clams in several changes of cold water and drain well. Tip them into a large pan with 500ml water, cover, bring to the boil and simmer for 2 minutes until they just open. Tip into a colander set over a bowl to catch the stock. Once cool enough to handle, pull the clams from their shells, keeping a few empty shells back for serving if you like, and strain the stock into a jug, leaving any grit behind. You should have around 800ml.
2. Melt the butter in the same pan and fry the bacon for 3 to 4 minutes until it starts to colour. Stir in the onion, thyme and bay and cook gently for 10 minutes until the onion is soft and golden. Scatter over the flour, stir to a sandy paste and cook for 2 minutes more, then gradually pour in the clam stock, the milk and the cream.
3. Add the potatoes, bring to a simmer and bubble gently for 10 minutes until cooked. Crush a few chunks against the side of the pan to thicken, keeping plenty of whole pieces. Stir in the clam meat and reserved shells and simmer for a minute to heat through. Season well with black pepper and a little salt if needed, then stir through the parsley just before serving in bowls or hollowed-out crusty rolls.

Tips from the ZestyPlate Kitchen

• Strain the clam cooking liquor through fine cloth to leave the grit behind; that liquor carries most of the flavour.
• Pull the clams off the heat the moment they open, then return the meat only to warm through, so it stays tender.
• Press a few potato chunks against the side of the pan to thicken the broth while keeping plenty of whole pieces.
• Finish with a generous amount of black pepper and fresh parsley to cut through the cream.