The recipe for 10-12 people
- 2 kilos of clams (carpet shells) or cockles
- 1 liters of water
- 125 g onion, chopped
- 1 clove garlic, finely chopped
- 125g celery, finely diced
- 125g smoked bacon or pancetta, finely diced
- 400 g potato, peeled, cut into small cubes
- 2 sprigs of thyme, finely chopped
- 3 sprigs of parsley, finely chopped
- 1 bay leaf
- ½ liter cream
- ½ liter milk
- olive oil (or butter)
- to taste if desired:
- dash of Tabasco
- dash of Worcestershire Sauce
- peper
- salt
Preparation method
Soak the shells in saltwater for 1 1/2 to 2 hours, then rinse them with tap water. If you're short on time, wash the shells in cold water in a large pan or basin until no more sand comes off. Place them on the stove with the water and bring to a boil until all the shells are open. Remove them immediately from the heat and strain the liquid into a bowl, reserving it. Let the shells cool, then remove the meat from the shells and reserve it. Add a drizzle of olive oil (or a knob of butter) to a large soup pot and sauté the bacon, garlic, onion, celery, and thyme until the onions are translucent. Then add the potato, bay leaf, and the drained liquid and bring back to a boil. Once the potato is tender, stir in the milk and then the cream. Simmer everything for a few more minutes over low heat. Just before serving, add the shelled clams. To further season the chowder, if desired, use Tabasco, Worcestershire sauce, salt, and pepper. Serve the soup hot in deep bowls and sprinkle with fresh, finely chopped parsley.
Option: Some people prefer a thicker soup. Adding 75g of flour while sautéing the bacon, thyme, onion, and celery will thicken the soup further.