Mary Berry Clam Chowder Recipe

Fresh steamed clams and salty unsmoked bacon elevate this Mary Berry clam chowder to a maritime favorite you’ll always want at the heart of your coastal lunch table. It’s delicious with warm crusty sourdough rolls, a sprinkle of fresh parsley, extra cracked black pepper, a chilled glass of dry white wine; in fact most things.

Mary Berry Clam Chowder Recipe Ingredients

• 500 g (1 lb) fresh clams in their shells, cleaned and scrubbed
• 250 ml (8 fl oz) fish stock
• 45 g (1 1/2 oz) butter
• 1 onion, finely chopped
• 3 unsmoked bacon rashers, rinds removed and diced
• 2 tablespoons plain flour
• 150 g (5 oz) potatoes, peeled and diced into small cubes
• 750 ml (1 1/4 pints) whole milk
• 1 bay leaf
• Salt and freshly ground black pepper
• Fresh parsley, for garnish

How To Make Mary Berry Clam Chowder Recipe

1. Steam the clams: Start by putting the cleaned clams into a large saucepan and adding the fish stock. Bring the mixture to a boil over medium-high heat. Once boiling, lower the heat, cover the pan, and cook for about 5 to 8 minutes. You are looking for the clam shells to fully open, releasing their savory juices into the stock.
2. Shell and strain: Carefully discard any clams that have not opened during the cooking process. Set aside 12 of the most attractive clams in their shells to use for the garnish later and keep them warm. Remove the remaining clams from their shells and discard the shells. Crucially, strain the cooking juices through a fine sieve or muslin cloth to remove any grit, and set the liquid aside.
3. Develop the base flavor: Melt the butter in a separate large pan over gentle heat. Add the chopped onion and cook for a few minutes until it is soft and translucent, but not colored. Stir in the diced bacon and the flour, and continue to cook for 1 to 2 minutes, stirring constantly to ensure the flour is well incorporated and begins to cook through.
4. Simmer the chowder: Gradually add the diced potatoes, milk, the reserved strained clam juices, and the bay leaf to the pan. Bring the mixture to a slow boil, then reduce the heat and simmer gently for about 15 minutes until the potatoes are tender. Stir in the shelled clams and heat very gently for a final 5 minutes to allow the flavors to meld. Remove and discard the bay leaf.
5. Season and garnish: Taste the chowder and add salt and black pepper as needed. Ladle the hot, creamy soup into warmed bowls and garnish with the reserved clams in their shells. Serve immediately while piping hot.

Recipe Tips

• Cleaning Clams: To ensure your chowder is grit-free, soak the fresh clams in cold salted water for 20 minutes before cooking. This encourages them to “spit out” any sand or silt trapped inside.
• The Straining Secret: Mary Berry emphasizes straining the cooking liquid after steaming the clams. This step is vital to ensure the final chowder has a smooth, professional mouthfeel without the unpleasantness of sand.
• Potato Choice: Use a waxy potato like Charlotte or Maris Peer. These hold their shape during the simmering process, providing a lovely textural contrast to the creamy broth.
• Bacon Type: Unsmoked bacon is preferred here to ensure the smoky notes don’t overpower the delicate, sweet flavor of the fresh clams.

What To Serve With Mary Berry Clam Chowder Recipe?

This Mary Berry Clam Chowder Recipe is a rich, satisfying meal that needs a bready or fresh pairing! A Warm Crusty Sourdough Roll is the quintessential choice for mopping up every drop of the creamy broth. For a lighter touch, a Simple Green Salad with Lemon Vinaigrette adds a lovely acidic brightness that pairs perfectly with the rich dairy! A handful of Oyster Crackers or a glass of Chilled Muscadet pairs wonderfully with the salty seafood and bay leaf notes.

How To Store Mary Berry Clam Chowder Recipe

• Refrigerate: Store any leftovers in an airtight container in the fridge for up to 2 days. Because this contains both seafood and dairy, it should be consumed quickly.
• Reheat: Warm gently on the stovetop over medium-low heat. Avoid a rolling boil as this can toughen the clams and cause the milk to separate.
• Freezing: It is not recommended to freeze this chowder. The potatoes will become mealy and the cream-based broth may separate and lose its velvety texture upon thawing.

Mary Berry Clam Chowder Recipe Nutrition Facts

• Calories: 285 kcal (per serving)
• Total Fat: 16 g
• Saturated Fat: 9 g
• Cholesterol: 65 mg
• Sodium: 710 mg
• Total Carbohydrates: 18 g
• Protein: 16 g
• Fiber: 1.5 g

Nutrition information is estimated and may vary based on specific ingredients used.

FAQs

Mary Berry Clam Chowder Recipe

Recipe by Emily HartwoodCourse: SoupsCuisine: British-AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

285

kcal

A classic, sophisticated creamy seafood soup featuring fresh steamed clams, tender potatoes, and savory unsmoked bacon.

Ingredients

• 500g fresh clams

• 250ml fish stock

• 750ml milk

• 150g potatoes

• 3 bacon rashers & 1 onion

• 45g butter, 2 tbsp flour, & 1 bay leaf

Directions

• Steam clams in fish stock for 5-8 minutes until open.
• Discard closed clams; shell the rest (keep 12 for garnish) and strain the juice.
• Sauté onion in butter; add bacon and flour, cooking for 1-2 mins.
• Stir in potatoes, milk, clam juice, and bay leaf; simmer for 15 minutes.
• Add shelled clams and heat gently for 5 minutes.
• Remove bay leaf and serve hot with the garnish.

Notes

• Freshness is key—buy clams on the day you intend to cook them.
• The bay leaf adds a subtle, essential aromatic depth to the milk base.
• This recipe is perfect for an elegant lunch or a light dinner.