Clam, potato and leek chowder

Ingredients

For 1 serving

• Clams250 g
• Potatoes200 g
• Leek100 g
• Reduced-fat milk100 ml
• Thyme2 g
• Whole wheat bread40 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, shellfish,

In season: October – March

Method

1. Rinse the clams under cold water, tapping them on the board and discarding any that leak sand. Put them in a wide pan over high heat, cover and cook for 3–4 minutes, until they open; shell them, discarding any closed ones, and strain the liquid through a fine sieve.
2. Trim the root and tough green part of the leek, halve it lengthways, rinse between the layers and slice it; peel the potatoes and cut into roughly 1.5 cm cubes.
3. In a saucepan heat the oil over medium-low heat and stew the leek with a pinch of salt for 5 minutes, until soft.
4. Add the potatoes, thyme, the clam liquid and enough water to cover; cook over medium heat for 20 minutes, until the potatoes mash easily.
5. Take out half the soup and blend it with the milk, then return it to the pan: it will be creamy but still chunky. Add the clams, some pepper and heat for 2 minutes without boiling; taste for salt.
6. Meanwhile toast the wholemeal bread for 2 minutes per side, until crisp, and serve it with the soup.