2 potatoes cubed medium dice (approx ½ inch sides)
200g corn kernels
2 bay leaves
1 sprig of fresh thyme
400g cooked clams
12 Dublin Bay prawns in shells with heads removed( 3 per person)
150ml double cream
Salt and cayenne pepper to season
Garnish chopped parsley crackers such as table water
• Chop the bacon into a small dice
• Peel and chop the onion into a fine dice
• Peel and cube the potatoes size
• Fill a bowl with cold water and put clams in, add black pepper to the bowl as this encourages the clams to spit out the extra sand and debris. Leave for 20 minutes and scrub the clam shells. Add them to a pot of water with about 1 inch of water in the bottom and ¼ teaspoon of salt, cook for 10 mins until shells open and put aside.
• Remove the heads from the prawns, clean any entrails and give them a rinse
1. Add the bacon to a pan and heat gently, stirring frequently until the fat runs and it starts to brown. Add in the onions, cook till soft but not browned.
2. Add in the cubed potato, bay leaf, thyme and coat with the cooked bacon and onions. Pour in the milk and the liquid you cooked your clams in to the pan. Bring it to the boil and then lower the heat, simmering for 10 minutes until the potatoes are cooked but still firm. Take out the thyme and bay leaf.
3. Remove the shells from ¾ of the clams and add the clam meat to the cooking mixture. Simmer for 2 minutes and then add in the corn kernels, Dublin Bay prawns and remaining clams in shells. Stir in the double cream and cook for a further 2 minutes. Make sure the Chowder is very hot but do not allow to boil.
4. Season to taste, crush crackers and sprinkle over the top along with the chopped parsley and cayenne pepper.