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Clam Chowder

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 20 - 24 fresh clams
  • 100 ml water
  • 1 Knorr Fish Stock Pot
  • 1 tbsp Flora Buttery
  • 30 g pancetta, finely chopped
  • 1/2 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 2 medium potatoes, peeled and diced
  • 300 ml semi-skimmed milk
  • 2 cloves garlic, finely diced
  • 100 g cod fillet, skinned and cut into small cubes
  • 1 tbsp olive oil
  • 30 g breadcrumbs
  • zest of 1 lemon
  • 1/4 tsp ground black pepper
  • 2 tbsp chopped parsley

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

328kcal

Energy (kJ)

1370kJ

Protein (g)

24.5g

Carbohydrate incl. fibre (g)

32.4g

Carbohydrate excl. fibre (g)

28.9g

Sugar (g)

7.1g

Fibre (g)

3.5g

Fat (g)

11.2g

Saturated fat (g)

3.2g

Unsaturated fat (g)

6.0g

Monounsaturated fat (g)

3.1g

Polyunsaturated fat (g)

0.9g

Trans fat (g)

0.1g

Cholesterol (mg)

46mg

Sodium (mg)

1242mg

Salt (g)

3.11g

Vitamin A (IU)

3091IU

Vitamin C (mg)

25.8mg

Calcium (mg)

171mg

Iron (mg)

2.78mg

Potassium (mg)

754mg

Total

1312kcal

5480kJ

97.8g

129.7g

115.7g

28.5g

14.0g

44.8g

12.8g

23.9g

12.5g

3.4g

0.4g

185mg

4967mg

12.42g

12365IU

103.3mg

684mg

11.11mg

3017mg


  • 1 Place the clams (closed shells only) into a medium size saucepan. Add the water and 1 Knorr Fish Stock Pot. Bring to the boil, place a lid on and steam on medium heat for 4-6 minutes until the shells have opened. Once the shells are open remove pan from heat. Strain and save the stock.
  • 2 Meanwhile, whilst the clams are steaming, heat the Flora Buttery in a large saucepan. Add the pancetta and onion and cook for 3-5 minutes on medium heat until onions are soft but not brown. Add the carrots, celery and garlic and cook for a further 2 minutes.
  • 3 Add the potatoes, the fish stock and milk, bring to the boil then reduce heat and simmer for 10- 15 minutes until potatoes start to soften.
  • 4 While the potatoes are cooking remove the clams from their shells. Keep 8 of the largest clams in their shells for decoration.
  • 5 Once potatoes are soft add the clams and the cod to the pan and simmer until the cod is cooked. Top up with a little more milk if chowder is looking very thick.
  • 6 Meanwhile, heat olive oil in separate small frying pan, add breadcrumbs and cook on medium heat for 2-3 minutes. Add the lemon zest and cook for a further 2-3 minutes until breadcrumbs start to brown.
  • 7 Season chowder with pepper and pour into serving bowls. Add two clams in shells to each bowl. Sprinkle the clams in shells with the breadcrumbs and then sprinkle with chopped parsley to serve.