Quick Clam Chowder
|Live clams||60 (In Closed Shells Discard Any That Do Not Shut Immediately When Sharply Tapped)|
|Butter||1 1⁄2 Ounce (40 Gram)|
|Smoked streaky bacon||4 Ounce, derinded and diced (125 Gram)|
|Onions||2 Large, finely chopped|
|Celery sticks||2 , diced|
|Leeks||2 , sliced|
|Finely chopped parsley||2 Tablespoon (For Garnish)|
|Ground nutmeg||1 1⁄2 Pint (900 Milliliter)|
|Potatoes||5 Medium, diced|
|Plain flour||2 Tablespoon|
|Worcestershire sauce||2 Teaspoon|
|Sea salt||To Taste|
1. Put the clams on a baking sheet in a preheated oven, 200°C (400°F), Gas Mark 6, for 2-3 minutes, or until they open slightly, then remove them and prise the shells apart. Open the shells over a bowl to catch all the clam juice. Snip off the inedible black-tipped necks (which resemble a tube), roughly chop the coral-coloured and pink flesh and leave the softer body meat whole.
2. Melt 25 g (1 oz) of the butter in a large saucepan. Add the bacon and cook for about 5 minutes, or until the fat starts to run. Add the onions, cover and cook gently for 10 minutes. Add the celery, leeks, parsley, bay leaves and thyme and cook for a further 5 minutes Add the reserved clam juice, the measured water, nutmeg and pepper to taste and the potatoes. Stir well, taste and season with salt if necessary. Simmer gently for about 10 minutes, or until the potatoes are almost tender.
3. Meanwhile, cream the flour with the remaining butter to a smooth paste and reserve. Add the clams to the pan and simmer very gently for 3-4 minutes. Do not boil the soup or the clams will be tough and rubbery. Add a piece of the butter and flour paste to the pan, stirring well. When it has been fully incorporated, stir in a little more and continue until all the paste has been added. Stir for another 3-4 minutes, or until the soup thickens slightly.
4. Increase the heat briefly for 10 seconds, then remove from the heat. Add the Worcestershire sauce, stir and serve immediately in warmed soup bowls, garnished with parsley.