Ingredients
- 60 g (2¼ oz) butter
- 4 bacon rashers, diced
- 2 onions, finely chopped
- 2 leeks, thinly sliced
- 3 large garlic cloves, crushed
- 2 tablespoons plain (all-purpose) flour
- 1.25 litres (5 cups) fish stock
- 1 bay leaf
- 3 sprigs of thyme
- 3 large potatoes, peeled and cut into small cubes
- 500 g (1 lb 2 oz) skinless firm white fish fillets, cut into 2 cm (¾ inch) cubes
- 20 shucked scallops, without roe
- 300 g (10½ oz) can baby clams (vongole), undrained
- 2 tablespoons chopped flat-leaf (Italian) parsley
- 440 ml (1¾ cups) thick (double/heavy) cream
Method
1. Melt half of the butter in a large saucepan over medium heat and cook the bacon in it for a few minutes, or until golden. Reduce the heat to low and add the rest of the butter. When it has melted, add the onion and leek and cook for 10 minutes, or until softened. Add the garlic and cook very briefly before sprinkling in the flour. Cook, stirring constantly, for 30 seconds.
2. Pour the stock into the pan and stir until you have a smooth mixture, then add the bay leaf and thyme and bring to the boil. Add the potato and simmer for 25–30 minutes, or until the potato has started to break down. Remove the bay leaf and thyme sprigs.
3. Add the cubes of fish, the scallops and the baby clams and their liquid, and simmer for another 5 minutes, or until the seafood is cooked. Stir in the parsley and cream, and season to taste. Continue to simmer over low heat for a couple of minutes until the chowder is hot. Ladle the chowder into bowls, then serve.
