New England clam chowder

• 2 tablespoons Wheat flour
  Swaps (2)
• 30 g Butter
  Swaps (2)
• 1 u Onion (chopped)
• 2 u Celery (sticks, chopped)
• 500 g Potato (in 1.5 cm cubes)
  Swaps (1)
• Salt (to taste)
• Black pepper (to taste)
• 2 sprigs Thyme
• 1 leaf Bay Leaf
• 1 handful Parsley (chopped)
• 120 g Bacon (or smoked pancetta, diced)
  Swaps (1)
• 400 ml Whole Milk
  Swaps (2)
• 200 ml Cream (single cream)
  Swaps (2)
• 1.2 kg Clams (live, scrubbed)
• 300 ml Water

Instructions

1. 1

   Put the clams in a pot with the water, cover and cook over high heat until they open. Lift them out, discard any that stay closed, pick the meat from the shells (keep a few whole to garnish) and strain the broth through a fine cloth.

   8 min

2. 2

   In another pot, cook the bacon over medium heat until it releases its fat. Add the butter, onion and celery and soften.

   10 min

3. 3

   Sprinkle in the flour and stir for a minute. Gradually add the clam broth, stirring, then the potato, bay leaf and thyme.

   3 min

4. 4

   Simmer gently until the potato is tender.

   15 min

5. 5

   Add the milk and cream and heat without letting it boil. Stir in the clam meat, season with salt and pepper and remove the bay leaf and thyme. Serve with parsley and the whole clams on top.

   5 min