Shooting UK

From guns and gundogs to the latest shooting news; the complete online network for the British shooting community.

Clam chowder

Clam chowder

One bowl is never enough... clam chowder


By Mike Robinson of The Field

Friday, 02 May 2008

Mike Robinson's clam chowder may hail from New England but there's nothing puritan about it, except the lack of expense.

May is the most lovely month in these fair isles. We have all sorts of other goodies to play with, combined with warm, balmy weather and long days. My thoughts always run towards the coast at this time of year and while there is doom and gloom around regarding fish stocks and the state of the seas, some varieties of marine life are doing rather well. Therefore, I am concentrating on shellfish. Not expensive lobster and langoustine, but more prosaic varieties that require a little work for which they reward you in spades.

Clam chowder
Serves 10

200g (7oz) smoked streaky bacon, cubed (buy a chunk and cut it up)
4 large shallots, chopped
2 cloves garlic, chopped
50g (2oz) butter
500g (1lb) potatoes, cubed (about ½in)
Zest of 1 lemon
1 tin sweetcorn
4 tins good clams, chopped or whole
1 pint (570ml) milk
1 pint (570ml) double cream
1 bay leaf
Salt and pepper
2 tbsp chopped parsley

In a heavy-bottomed pan fry the bacon, shallots and chopped garlic together in the butter. Try not to colour them too much, more soften them. After 10 minutes add the potatoes, lemon zest, sweetcorn and clams (juice and all). Pour in the milk and cream and bring up to a simmer. Add the bay leaf and simmer for just over an hour. When the soup is rich and yummy, crush the spuds a little to thicken it and season to taste. Just before serving stir through the parsley.
Our American cousins like to serve this with cream crackers crumbled in at the last minute to thicken things. All I know is that one bowl is never enough.

Other seafood recipes and courses

Lobster soup

Linguini with Brixham crab

Billingsgate Seafood Training School Courses



Features

Christmas Recipes for Festive Food

Christmas Recipes for Festive Food

Mike Robinson provides the perfect provender to dish out to the hordes... Read more


More in Features...


Gun Reviews

Browning 525 Hunter

Browning 525 Hunter

The Browning 525 Hunter over-and-under shotgun, built on an action tha... Read more


More in Gun Reviews...


Gundogs

Your gun dog's first shoot day

Your gun dog's first shoot day

After months of training your young gun dog, it is understandable that... Read more


More in Gundogs...



Comments

The Field Magazine

What's in this issue?

Harleys, shoot insurance, fungi, monster veg

Subscribe to magazine

Subscribe today, have every issue delivered to your door and save money on the cover price.


Latest articles

Summer Party at the Halcyon Gallery

Summer Party at the Halcyon Gallery

The Glorious 10th Summer Party will get you in the mood for the 12th... Read more


Have your say on inquiry into firearms control

Have your say on inquiry into firearms control

The Home Affairs Select Committee has set up an inquiry in the wake of... Read more


More in Latest articles...


Subscribe to The Field

Shooting Gazette Magazine

Subscribe today, have every issue delivered to your door and save money on the cover price.