This summery clam chowder recipe is perfect for a light supper.
1 tbsp vegetable oil
1 onion, finely chopped
100ml/3½ fl oz double cream
300ml/12fl oz milk
1 bay leaf
salt and freshly ground white pepper
225g/8oz potatoes, peeled, chopped
100g/3½oz salami, chopped finely
100g/3½oz broad beans, peeled
100ml/3½fl oz fish stock
100g/3½ oz white fish fillets, skinned, cut 2cm/¾in pieces
handful chopped fresh parsley
handful chopped spring onions
crusty bread, to serve
Heat the vegetable oil in a frying pan and fry the onion for 2-3 minutes, or until softened.
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.
Add the salami, broad beans, stock and white fish and cook for a further 3-4 minutes
Add the clams and cook for a further five minutes.
To serve, ladle the soup into serving bowls and sprinkle with the chopped spring onions and parsley.
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