Clam Chowder


We were told that whilst in San Francisco we absolutely must discover everything there is to know about Clam Chowder. We tried New England style ones, Manhattan Style versions and even a mix of the two. But our favourite was the one served up to us at Hog Island Oyster Co. It's rich, indulgent and unbelievable. Owner John Finger and Head Chef Chris shared the recipe with us so to celebrate we've given it a go too!

What you will need

8 medium sized waxy potatoes

1 leeks

1 carrot

1 stalk of celery

3 sprigs of fresh thyme

1 knob of butter

250 g smoky bacon

2.5 kg clams

1 l double cream

1 bunch of fresh parsley


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