This chowder has such deliciously rich flavours from the speck, clams and dill. It’s lighter than your usual chowder though, which was my reasoning as helped myself to a second large bowl! If you can’t find speck then bacon will do just fine. Bacon solves every problem I think.
Just a tip – make sure your clams are scrubbed well. Sand in your soup is not great!
You will need:
- 1 kg of pipi clams in their shell, scrubbed and washed
- 3 cups of fresh seafood stock (either home made or if you can find a good organic brand at the store it will taste so much better!)
- 1 cup of speck, diced
- 4 large potatoes, diced
- 1 small carrot, finely diced
- 1 brown onion, finely diced
- 2 tbs butter
- 2 tbs flour
- 2 tbs double cream
- 1/2 cup of dill, chopped
- salt and pepper
- Place all the clams in a large saucepan and cover with water. Bring to the boil then leave to simmer with the lid on for about 5 minutes until all the shells are open.
- Scoop out all the clams into a separate bowl but keep the pan on low so that the water is still simmering.
- Divide the clams in half. Remove the meat from one half of the clams, discard the shells.
- Heat a large heavy base saucepan on medium heat and add the speck to brown off. When a little of the fat has rendered off, add in the onion.
- When the onion is translucent add in the butter and flour. Stir around so the flour is all combined with the melted butter.
- Next add the seafood stock and 3 ladles of the clam water (you can turn off the heat on the clam water after this).
- Add the potato and carrot, place the lid on and leave to simmer for 30 minutes until the potato is soft.
- Stir in the cream, clams (both the ones in shell and the meat without the shell) and chopped dill.
- Taste and season with salt and pepper.