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Megan's Chunky Clam Chowder with Goat's milk

Megan's Chunky Clam Chowder with Goat's milk


3kg        Clams 
1/4 C     Water

3 T         Butter
2 cloves  Garlic, crushed
2 Bay leaves
Sprig   Fresh thyme
2  Onions, diced
3  Sticks Celery 
1/4 C  Flour
4 C Diced Potatoes
2 Carrots, diced
- Pepper
1 t Olive Oil
100 gms Bacon, chopped finely

3 C  Clam liquour
1 C Water
1 1/2 C Goats milk (or Cows)
2 C Cream (optional)
Fresh Parsley & Coriander to garnish


Scrub fresh Clams thoroughly removing grit, sand etc. Place in a large pot with ý cup of water, cover and steam until shells open.
Remove from heat, remove clams from shells and set aside. Strain clam liquour and keep aprox 3 cups. In a large, heavy bottom saucepan melt butter, add Bayleaves, garlic, thyme, onions and celery. Sautee until onions are transparent, add flour to make a roux and stir constantly approx 1 min over low heat.
Add potatoes, carrots and freshly ground pepper. Stir then add 3 cups of Clam liquour, 1 cup of water, cover and simmer until veges are tender. Approx 30-40 mins.

When veges are tender, mash to the consistency you desire, either chunky or smooth, add chopped clams, goats milk, cream and gently reheat, do not boil.

Serve into bowls and garnish with parsley, coriander, chopped crispy bacon and a grind of fresh pepper.

Serve with thick slices of homemade bread for a filling main meal. Enjoy!