Clam chowder by @recipesformax

You need

• Pan
• Blender

Ingredients

• 280g clams canned;
• 200g pancetta, cut into small dice;
• 1 onion;
• 2 celery sticks;
• 1 carrot;
• 2 chicken stock pots;
• 150ml double cream;
• 2 large potatoes chopped into 1cm dice;
• 3 tbsp flour;
• 1 tbsp unsalted butter;
• parsley;
• salt and freshly ground black pepper;

Step by step

• Heat a pan over a medium-high heat and fry the pancetta in its own fat for a couple of minutes.
• Put the onions, celery, carrot, parsley in a food processor and blend for 5 seconds. Add the mixture to the pan and sauté for 2-3 minutes.
• Stir in the flour mixing well to avoid lamps.
• Drain the clams and reserve the juice.
• Pour 1.2l of water and juice from the clams into the pan. Add the chicken stock pots and stir well.
• Bring to a simmer and then add the potatoes.
• Reduce the heat to medium-low and cook 10-15 minutes until the potatoes are tender, stirring consistently as the soup will thicken.
• Then stir in the cream, clams and butter. Cook for another 2 minutes.
• Season to taste with plenty of black pepper and salt if necessary.

Thermomix

• Put the onion, celery, carrot, parsley in the bowl and chop 5 sec/Speed 6.
• Add the pancetta and cook 6 min/100C/Spoon.
• Add the flour and cook 2 min/100C/Spoon.
• Drain the clams and reserve the juice.
• Pour 1.2l of water and juice from the clams into the bowl. Add the chicken stock pots and the potatoes. Cook 20 min/100C/RSpoon.
• If you like a creamy texture blend quickly potatoes before adding the clams. 30sec/Speed3- 6
• Then add the cream, clams and butter. Cook 2 min/100C/RSpoon.
• Season to taste with plenty of black pepper and salt if necessary.

  Your shopping basket

• 280g clams canned – £1.99
• 200g pancetta – £1.93
• 3 onions – £0.50
• 350g celery – £0.62
• 6 carrots – £0.50
• 4 chicken stock pots – £1.45
• 170ml double cream – £0.68
• 2 large potatoes – £0.50
• Total basket £8.17 | Cost of ingredients (6 servings) £6.47 | Per serving £1.10