4 bacon rashers – chopped
1½ onions chopped
2 stalks celery chopped
½ C plain flour
2½ C milk
3 potatoes – peeled, cubed and par-boiled
2 x 1Kg Omega Clams
Dash of cream (to taste)
Small bunch chives – chopped
¼ C parsley finely chopped
In 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