Name: Clam Chowder
Yield: Serves 4
Cuisine: British
Ingredients: 2 medium onions, chopped; 250 g (9 oz) salt pork or bacon in one piece (or I use coppa, which is Italian cured pork from pigs that have been fed on acorns); generous grinding of black pepper; 2 bay leaves; 1 tablespoon chopped parsley; ½ teaspoon thyme; 3 large tomatoes, peeled and chopped; 2 good-sized potatoes, peeled and cut into small dice; 4-6 dozen clams (allowing 12-18 per person); 2 large leeks, very finely sliced; slight grating of nutmeg, if you have it; generous pinch of salt; 2 celery stalks, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

This is a dish that exists in all its variants up and down the towns and villages of the New England coast. I believe that it came with the original settlers, the Pilgrim Fathers, from the Lincolnshire coast and was served as a communal shellfish stew. It has as many varieties as you can think of and you can add almost anything you like to it. Whatever you choose, it makes a very satisfying shared soup.