Fish and clam chowder

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Katie Quinn Davies says that there is “only one way to serve a thick and creamy seafood chowder: piping hot and with crusty bread”.


  • 1kg clams (vongole)
  • 1 tablespoon olive oil
  • 250g bacon, fat trimmed, cut into batons
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 tablespoons plain flour
  • 1L (4 cups) fish stock
  • Small bunch thyme leaves, tied with kitchen string
  • 1 bay leaf
  • 500g desiree potatoes, peeled, cut into 2-3cm pieces
  • 1 cup (250ml) milk
  • 1 cup (250ml) pure (thin) cream
  • 500g skinless white fish fillets, deboned (such as ling or blue-eye), cut into 3cm pieces
  • Finely chopped flat-leaf parsley and crusty bread, to serve

Don’t forget you can add these ingredients to your Woolworths shopping list.



  • 1.Soak clams in a bowl of cold water for 15 minutes to remove any grit. Set aside.
  • 2.Heat the oil in a large saucepan over medium-high heat. Add bacon and cook, stirring, for 3-4 minutes until fat has rendered. Add onion and garlic, and cook for a further 2-3 minutes until softened.
  • 3.Add the flour and stir to coat. Add the stock, thyme, bay leaf and potato, and stir until combined. Season. Reduce heat to medium-low and simmer for 20 minutes or until potato is almost tender in the centre when pierced with a small, sharp knife.
  • 4.Stir in the milk and cream, then add the fish. Reduce heat to low and simmer for 8 minutes or until fish is just cooked.
  • 5.Drain the clams, add to the pan and cook for a final 3-4 minutes until clams are cooked and shells open.
  • 6.Ladle chowder into warm bowls and season with freshly ground black pepper. Garnish with parsley and serve with crusty bread to mop up the liquid.

Nutrition Per Serve


1854 kj



22.6 g



8.5 g



6.9 g



29.6 g



2.4 g


31.1 g


75 mg


1411 mg

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