Step 1:
You will need…
* 17 ½ oz salt cod , fillet or loin, soaked overnight in a bowl of cold water
* 8 ¾ oz potatoes , peeled, diced and saved in a bowl of water
* 1 large onion , peeled
* 3 ½ oz butter
* 3 ½ oz double or single cream
* 1 bunch of parsley, roughly chopped
* salt and black pepper , to taste
* 1 chopping board
* 1 large knife
* 1 small knife
* 1 medium heavy-bottomed pan
* 1 colander
* 1 medium bowl
* 1 wooden spoon
* 1 kitchen paper towel
* 1 slotted spoon
* 1 small jug

Step 2:
Prepare the cod
Drain the cod into the colander, transfer it into the medium pan and cover with water. Put on a high heat and bring to a boil for about five minutes. Transfer the fish into a large bowl and save the liquid in a jug.
Step 3:
Drain the potatoes
Tip the potatoes into the colander to drain off the liquid and set aside.
Step 4:
Melt the butter
Put the butter in the medium pan and allow to melt over a low heat using the wooden spoon to help it soften.
Step 5:
Dice the onions
While the butter is melting, take the onion, cut in half and dice.
Step 6:
Cook the ingredients
Add the onions to the pan of butter, stir, and allow to soften. Add the potatoes and the fish stock and stir. Bring to a the boil and cover pan with lid. Turn the heat down to a simmer and cook fifteen to twenty minutes or until potatoes are soft.
Step 7:
Flake and de-bone the cod
Tip the cooked fish into the middle of the chopping board. Using your fingers, flake the cod and transfer it into a large bowl, taking great care to remove the all of the smaller bones.
Step 8:
Prepare the parsley
Rinse the parsley under a cold running tap and shake off excess water. Place some kitchen paper onto the chopping board, spread the parsley over and using more paper, pat dry carefully as not to bruise the herb. Finally, chop it roughly and set aside.
Step 9:
Add the remaining ingredients
Stir the soup, add the flaked fish and stir again. Add the cream, the chopped parsley, some freshly ground black pepper and stir again. At this point you might want to add more water if you desire a looser consistency.
Step 10:
Serve
Ladle the chowder into a soup bowl and serve with some nice crusty bread.

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Step 1:
You will need…

* for the broth:
* 2 Tbsp olive oil
* 4 bacon rashers, chopped
* 1 onion, chopped
* 2 garlic cloves, chopped
* 6 sprigs fresh thyme
* 1 bay leaf
* 20 clams, well cleaned
* the juice of 1/2 a lemon
* 4 fl oz white wine
* 23 ½ fl oz water
* to complete the recipe:
* 2 Tbsp butter
* 2 Tbsp extra virgin olive oil
* 4 bacon rashers, chopped
* 1 onion, chopped
* 2 garlic cloves, minced
* 1 Tbsp fresh thyme, chopped
* 2 oz flour
* 16 fl oz double cream
* 2 potatoes, peeled & diced
* 40 clams, well cleaned
* salt and pepper
* chopped parsley, to garnish
* 2 large saucepans with lids
* 1 wooden spoon
* 1 strainer
* 1 large bowl
* 1 chopping board
* 1 knife
* 1 ladle

Step 2:
Prepare the broth
In one of the saucepans, add the olive oil and place it over a moderate heat. When the oil is slightly hot, add the bacon and stir lightly. Sauté until the bacon starts to brown.
Add the onion, garlic, thyme and the bay leaf and cook, stirring, for about 5 minutes or until the onions become translucent.
Add the remaining ingredients – clams, lemon juice, white wine and water. Stir well and bring to a low boil.
Step 3:
Cook the broth
Keep the heat on low, cover the saucepan and leave to cook for about 10 minutes.
Step 4:
Remove the clams and strain the broth
When the clams have opened, remove them from the saucepan and place onto a tray. Strain the broth into a large bowl ready to use later on. Take the clams out of the shell, chop them in half and set to one side.
Step 5:
Heat the butter and oil
Put the olive oil and butter into the second saucepan and place it over a moderate heat. Add the bacon, onion, garlic and thyme and cook for about 3 minutes or until the onions soften, stirring constantly.
Dust the flour over the ingredients and stir to coat. Pour in the clam broth and bring to a boil, stirring continuously.
Step 6:
Add the cream and potatoes
Put the potatoes and double cream into the pan and increase the heat slightly. The broth needs to break into a hard boil. Stir at all times. Leave to boil for another 10 minutes or until the potatoes are cooked.
Add the chopped clams to the pan, stir well and season with salt and pepper. Add the shelled clams and stir again. Cover the pan and simmer for about 10 minutes so the clams open. Adjust the seasoning to taste.
Step 7:
Serve
Sprinkle in the parsley to garnish and stir. Serve while the soup is steaming hot.

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* 1/2 cup butter
* 1 onion, chopped
* 1 tablespoon dried parsley
* 1/4 cup all-purpose flour
* 2 quarts half-and-half cream
* 2 (15.25 ounce) cans whole kernel corn
* salt to taste
* ground black pepper to taste

Method

1. Saute onion in butter with parsley flakes until onion is tender, about 8 minutes.
2. Sprinkle flour over mixture and stir (will be lumpy). Slowly stir in the half and half until smooth and creamy. Add corn and cook until slightly thickened, about 5 minutes.
3. Add salt and pepper to taste. To serve, ladle into bowls and garnish with popped corn.

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Method

1. Melt the butter or margarine in a large pot over medium heat. Add the onion and saute for 5 to 10 minutes, or until tender. Add the potatoes and water and simmer for 20 more minutes, or until potatoes are tender.
2. Add the creamed corn and milk, stirring until smooth. Finally, add the fish, stir well and allow to heat through, about 10 to 15 minutes. Season with salt and pepper to taste.

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* 1 (14.75 ounce) can cream-style corn
* 1 (10.75 ounce) can condensed cream of potato soup
* 1 1/2 cups half-and-half cream
* 1/4 cup bacon bits
* 2 green onion, chopped
* 1/4 teaspoon cayenne pepper
* 1 (8 ounce) package cold cream cheese, cubed
* 1 (4 ounce) can small shrimp, drained

Method

Stir together the cream-style corn, cream of potato soup, half-and-half, bacon bits, green onion, and cayenne pepper in a saucepan. Bring to a simmer over medium-high heat, then stir in cream cheese until melted. Add the shrimp, and cook a minute or two to heat through.

* 1 pint shucked clams
* 1 cup tomato and clam juice cocktail
* 2 potatoes, cleaned and chopped
* 1 cup chopped green bell pepper
* 1/4 cup chopped green onions
* 1/4 teaspoon ground black pepper
* 1 (14.5 ounce) can Italian-style diced tomatoes

Method

1. Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.
2. Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions and black pepper in large saucepan; heat to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are just tender.
3. Stir in the undrained tomatoes and the chopped clams and heat through.

* 4 slices bacon
* 1/2 cup chopped onion
* 4 potatoes, peeled and cubed
* 1 tablespoon all-purpose flour
* 1 cup bottled clam juice
* 1 cup half-and-half
* 2 (6 ounce) cans minced clams
* salt and pepper to taste
* 1/2 cup heavy cream (optional)
* 2 tablespoons chopped fresh parsley

Method

1. In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.
2. In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.
3. Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
4. Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)

* 1 (46 fluid ounce) can clam juice
* 1 (10 ounce) can whole baby clams, drained and juice reserved
* 2 onions, chopped
* 3 large carrots, chopped
* 3 large potatoes, peeled and cut into 1/2-inch cubes
* 1 (10.75 ounce) can condensed tomato soup
* 1 (6.5 ounce) can tomato sauce
* 2 tablespoons dried parsley
* ground black pepper to taste

Method

Pour clam juice, and the juice from the canned clams into a large pot. Bring to a boil. Add onion, carrots, and potatoes; and simmer over medium heat for 15 minutes, or until tender. Stir in the tomato soup and tomato sauce, and season with parsley and black pepper. Add clams last, and cook just until heated through.

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* 1/2 cup butter
* 2 stalks celery, chopped
* 1 onion, chopped
* 1/2 cup all-purpose flour
* 2 (6.5 ounce) cans minced clams, drained with juice reserved
* 2 potatoes, peeled and cubed
* 1 (12 fluid ounce) can evaporated milk
* 1/2 teaspoon dried thyme
* salt and pepper to taste

Method

1. In a large saucepan over medium high heat, combine the butter, celery and onion. Saute for about 3 minutes, add the flour and stir well to make a dry roux. Add the reserved clam juice to make a paste, then slowly add enough cold water to reach the desired thickness.
2. Add the potatoes, milk, thyme and salt and pepper. Reduce heat to low and allow soup to simmer for about 20 minutes, or until the potatoes are tender. Add the clams and allow to heat through.

* 1 pound diced bacon
* 1 cup chopped celery
* 1 cup chopped onion
* 1 cup chopped green bell pepper
* 1 (15.5 ounce) can black-eyed peas with liquid
* 1 (14.5 ounce) can beef consomme
* 1 (29 ounce) can diced tomatoes

Method

1. In a large pot over medium high heat, saute the bacon until crisp. Set aside the bacon and drain the fat, reserving about 4 tablespoons of the fat in the pot. Add the celery onion and green bell pepper to the pot and saute in the bacon fat for 10 minutes, or until tender.
2. Add the peas, consomme and stewed tomatoes and allow to heat through, about 15 more minutes. Top with crumbled bacon when serving.