Ingredients

Chowder

• 800g-1kg small clams, washed and scrubbed (unopened & cracked ones discarded)
• 1 litre milk
• 300g potatoes, peeled and diced into 1-1.5cm cubes
• 3 corn on the cobs cooked and corn kernels cut off or 250g corn kernels (canned)
• 4 tbsp milk (extra)
• 2 tbsp corn flour
• 3 tbsp parsley, finely chopped
• 1 tsp freshly grated nutmeg

To Serve

• 12 slices baguette toasted with 100g Gruyere, cheddar or Parmesan cheese.
• 1 tbsp parsley, finely chopped
• 1 tsp smoked pimento paprika or cayenne pepper

Method

1. Clams: Place the clam in a saucepan with water just to cover, place on a lid and put it over a moderately high heat. Bring it to the simmer and remove the clams when they have just opened. Any clams that don't open discard. Set 18 clams in their shells aside. Remove the remaining clams from their shells and set aside (if you are cooking in advance cover them and refrigerate until ready to reheat). Reserve the cooking stock from the clams and place it on the stove to reduce, so that you are left with around 100ml of stock.
2. Chowder: Place the potatoes in a saucepan with the milk and bay leaves. Place the pan over a moderate heat and allow it to simmer for 5-8 minutes until the potatoes are tender. In a small bowl or container mix the extra milk with the corn flour so that it is smooth. Stir it into the hot milk with the potatoes and stir until it thickens slightly, then stir in the double cream and a little salt and pepper. Add the corn and clams to the pan and reheat until hot. Stir in the parsley and grated nutmeg until well combined.
3. To Serve:Distribute the soup among 4 bowls. Sprinkle over the extra parsley and paprika or cayenne pepper. Serve with toasted slices of baguette with or without cheese.