Manhattan clam chowder

Manhattan clam chowder

Core : count 1½ pts the whole recipe (original points)

Serves 4

4 lean bacon rashers, diced

1 tbsp olive oil 

1 onion, finely chopped

3 celery stalks, finely diced

1.5 litres water

125 ml white wine (1½ pts)

1.5 kg small clams (vongole), rinsed

500 g floury potatoes, peeled and diced

1 tsp thyme leaves

3 tbsp chopped parsley

400 g canned tomatoes, chopped

sea salt and pepper

Heat the oil in a large fry pan and cook the bacon, onions and celery for 10 minutes. Add the diced potato, thyme, parsley, tomatoes, salt and pepper, and 1 litre of the water, stirring well, and bring to the boil. Simmer for 20 minutes.

In the meantime, bring the white wine and remaining 500 ml water to the boil. 

Add the clams, cover and cook for 2 minutes, then use a slotted spoon to remove the clams as soon as they open, discarding any unopened shells.

Strain the clam broth through fine muslin into the chowder and simmer for a further 15 mins or until the potato is tender, stirring occasionally.

Remove most of the clams from the shells, then add all the clams to the broth along with any juices that have settled. Gently heat for 5 mins and serve in warmed soup bowls, scattered with a little extra chopped parsley.