Ingredients125g butter4 bacon rashers – chopped1½ onions chopped2 stalks celery chopped½ C plain flour2½ C milk3 potatoes – peeled, cubed and par-boiled2 x 1Kg Omega ClamsDash of cream (to taste)Small bunch chives – chopped¼ C parsley finely choppedMethodIn a saucepan melt butter, then add bacon, onions and celery. Once softened, add flour stirring constantly for 2 mins To make soup, drain in Omega clam juice from packs, add potatoes, milk and simmer gently for 10mins.De-shell Omega clams and add meat to soup. Heat through for 2mins.Season to taste, remove from heat, stir and add cream.Ladle the chowder into bowls and garnish with chives and parsley
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