Mary Berry’s Clam Chowder Recipe

This Mary Berry Clam Chowder Recipe is a creamy and hearty recipe, which is made with fresh clams and unsmoked bacon. It’s the ultimate comfort food recipe, ready in about 50 minutes.

Mary Berry Clam Chowder Ingredients

• 500 g (1 lb) fresh clams in their shells, cleaned
• 250 ml (8 fl oz) fish stock
• 45 g (1 1/2 oz) butter
• 1 onion, chopped
• 3 unsmoked bacon rashers, rinds removed, diced
• 2 tbsp plain flour
• 150 g (5 oz) potatoes, peeled and diced
• 750 ml (1 1/4 pints) milk
• 1 bay leaf
• salt and black pepper

How To Make Mary Berry Clam Chowder

1. Cook the clams: Put the cleaned clams into a large saucepan, add the fish stock, and bring to a boil. Lower the heat, cover the pan, and cook over a medium heat for 5–8 minutes until the clam shells have opened.
2. Prepare the clams: Discard any clams that have not opened. Set aside 12 clams in their shells for a garnish and keep them warm. Remove the remaining clams from their shells and discard the empty shells. Strain the cooking juices through a fine sieve and set aside.
3. Sauté the base: Melt the butter in a large pan. Add the chopped onion and cook gently for a few minutes until soft but not coloured. Add the diced bacon and the flour, and cook for 1–2 minutes, stirring constantly.
4. Simmer the chowder: Add the diced potatoes, milk, the reserved strained clam juices, and the bay leaf to the pan. Bring to a boil, then lower the heat and simmer for 15 minutes, or until the potatoes are tender.
5. Finish and serve: Add the shelled clams to the pot and heat gently for about 5 minutes. Remove and discard the bay leaf. Add salt and pepper to taste. Serve hot, garnished with the reserved clams in their shells.

Recipe Tips

• Can I use canned clams? Yes, if you can’t find fresh clams, you can use two cans of chopped or whole baby clams. Drain them, reserving the juice to use in place of some of the fish stock, and add the clams at the very end just to heat through.
• How do I make the chowder thicker? For a thicker consistency, you can mash some of the cooked potatoes against the side of the pan before adding the clams. Alternatively, you can mix an extra tablespoon of flour with a little cold water and stir it into the simmering soup.
• What if I don’t have fish stock? While fish stock adds the best flavour, you can substitute it with vegetable stock or even the reserved clam juice from canned clams topped up with water.
• How to properly clean fresh clams? Before cooking, scrub the clam shells under cold running water. Discard any with cracked shells or any that are open and don’t close when tapped.

What To Serve With Clam Chowder

This hearty chowder is a classic meal on its own, but is best served with:

• Oyster crackers
• Thick slices of crusty bread or sourdough
• A simple green salad

How To Store Clam Chowder

• Refrigerate: Allow the chowder to cool completely. Store it in an airtight container in the refrigerator for up to 2 days.
• Freeze: Freezing milk-based soups can be tricky as they can split. It’s not recommended for this recipe if you want to maintain the best texture.

FAQs

• Can I make this dairy-free? You could try substituting the butter with a dairy-free alternative and the milk with an unsweetened, creamy plant-based milk like oat or soy milk, but this will significantly alter the traditional flavour and texture.
• Why did my chowder curdle? This can happen if the soup is boiled too rapidly after the milk has been added. Always simmer gently and avoid high heat once the milk is in the pan.
• Can I leave out the bacon? Yes, for a pescetarian version, you can omit the bacon. Sauté the onion in the butter as directed. The bacon adds a smoky depth, so you might miss that flavour note.

Try More Recipes:

• Mary Berry’s French Onion Soup Recipe
• Mary Berry’s Asparagus Soup Recipe
• Mary Berry Somerset Mushroom Soup Recipe
• Mary Berry French Pea Soup Recipe

Mary Berry Clam Chowder Recipe

Course: SoupsCuisine: british

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

497

kcal

A classic, creamy, and comforting chowder packed with fresh clams, bacon, and potatoes.

Ingredients

• 500 g (1 lb) fresh clams, cleaned
  

• 250 ml (8 fl oz) fish stock
  

• 45 g (1 1/2 oz) butter
  

• 1 onion, chopped
  

• 3 unsmoked bacon rashers, diced
  

• 2 tbsp plain flour
  

• 150 g (5 oz) potatoes, diced
  

• 750 ml (1 1/4 pints) milk
  

• 1 bay leaf
  

• salt and black pepper

Directions

• In a large pan, add clams and fish stock. Bring to a boil, then cover and cook for 5-8 minutes until shells open.
  
• Discard any unopened clams. Reserve 12 in their shells for garnish. Shell the rest. Strain and reserve the cooking liquid.
  
• In another pan, melt butter. Cook onion until soft. Add bacon and flour and cook for 1-2 minutes.
  Add potatoes, milk, reserved clam juices, and bay leaf. Boil, then simmer for 15 minutes until potatoes are tender.
  
• Add the shelled clams and heat for 5 minutes. Remove bay leaf.
  
• Season to taste and serve hot, garnished with the reserved clams.