Clam, broad bean and salami chowder

Clam, broad bean and salami chowder

This summery clam chowder recipe is perfect for a light supper.


Preparation method

  1. Heat the vegetable oil in a frying pan and fry the onion for 2-3 minutes, or until softened.

  2. Stir in the cream, milk, butter, bay leaf, salt and black pepper. Add the potatoes and cook for 4-5 minutes, or until just softened.

  3. Add the salami, broad beans, stock and white fish and cook for a further 3-4 minutes

  4. Add the clams and cook for a further five minutes.

  5. To serve, ladle the soup into serving bowls and sprinkle with the chopped spring onions and parsley.

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