Clam Chowder

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Fish

By Keith Floyd

Published 1985

  • About

Make Clam Chowder to Start the Festivities with:


  • 4 oz (110 g) salt pork, diced
  • Oil for cooking
  • 1 onion, chopped
  • 4 tomatoes, skinned and chopped
  • 3 potatoes, cut into ½ in (1 cm) cubes
  • Salt and pepper
  • ½ teaspoon thyme
  • 1 small bottle tomato juice
  • 1 pint (570 ml) water
  • 1 lb (450 g) fresh clams, without shells (it is all right to buy a tin of clams and use the juice as well)
  • ¼ teaspoon cayenne, for garnish
  • 6 tablespoons double cream, for garnish


Fry the salt pork in oil till crisp. Tip the oil into a soup pan and reserve the pork.

Fry the chopped onion in the soup pan until soft, not burnt, then add the tomatoes, potatoes, tomato juice, water, thyme, salt and pepper and bring to the boil. Simmer until the potatoes are tender but not mushy. Stir in the clams and their juice, and the pork pieces, and simmer for another 5 minutes. Serve garnished with a tablespoon of double cream and a pinch of cayenne in each soup bowl.

You might like to steady your nerves and tummy with a shot of Bourbon on the rocks before moseying on down to the table.