Also defined as “a thick chowder made from clams, potatoes, onions, sometimes salt pork, and milk or cream
8 celery sticks, chopped
700g onions, chopped
1.8kg red potatoes, diced
900g clam’s meat
3 teaspoons dried thyme
1 teaspoon dried oregano
2 teaspoons dried basil
225ml fish bouillon
2 teaspoons ground white pepper
250g plain flour
3 garlic cloves, finely chopped
1.2 litres milk
• Put the celery, onions, potatoes, clams, thyme, oregano, basil, bouillon and pepper in a large heavy saucepan. Gently cook for 30–45 minutes until the vegetables and potatoes are soft.
• To make a roux, melt the butter in a small heavy pan, add the flour and garlic, and stir constantly with a wooden spoon for a few minutes until slightly brown.
• Combine the roux with the vegetable mixture and add the milk. Stir well and cook for 10 minutes. Serve hot.