New England clam chowder

Try this lighter version of a clam chowder. Blitz half of the veg and finish with crème fraîche to get a rich and cream consistency for the soup.

 

Calories (per serving): 303 kcal

 

Link to full recipe (courtesy of bbcgoodfood.com)

 

You can buy live Dorset Palourde clams for this recipe in our Online Shop - you'll need 2kg for this 4-6 person receipe, so choose the Large option.

Cooking style
Preparation: Moderate
  • Provenance

    Our clams are from The Poole Harbour Clam & Cockle Fishery in Dorset which is certified by the Marine Stewardship Council (MSC). Poole Bay is the second largest natural harbour in the world and the largest harvest area for Palourde clams in the UK. More details

     

  • How to store clams

    Live clams (without shells removed) should be stored in open containers in the fridge, loosely covered with clean, damp paper towels or cloths to prevent them from drying out. The optimum storage temperature is 4-8°C. Temperatures of 1°C or lower (especially freezing temperatures less than 0°C) can kill shellfish.

     

    Do not store shellfish:

    • In airtight containers (boxes or bags) because they need to breathe
    • In water or directly on ice since the fresh water may drown them

     

    Do:

    • Discard mussels, oysters, clams or any other live shellfish if their shells crack or break
    • Discard any shellfish if the shells are open and do not close when you tap them - live shellfish will "clam up" if their shells are tapped