John Torode’s clam chowder recipe

CLICK TO RATE
(31 ratings)

This delicious creamy clam chowder, made by MasterChef judge John Torode, is the perfect treat for dinner and only takes under 1hr to make

Serves8
SkillMedium
Preparation Time30 mins
Cooking Time30 mins
Total Time1 hours

This delicious creamy clam chowder, made by MasterChef judge John Torode, is the perfect treat for dinner. Made with smoked fish, leek and celery in a thick broth, this dish can be served with crusty rolls for dipping. Clams can be found in most big supermarkets in the fresh fish aisle or you can buy some in your local fish mongers. This recipe serves 8 people and can be kept in an airtight container in the fridge for up to 2 days. We recommend that you serve it fresh

Ingredients

  • 2tbsp butter
  • 2 onions, finely chopped and separated equally into 2 bowls
  • 2 bay leaves
  • 1kg clams
  • 200ml white wine
  • 6-8 potatoes, cubed
  • handful fresh parsley, chopped
  • 2 celery, finely diced
  • 1 leek, finely chopped
  • 500ml milk
  • 300ml cream
  • 2 smoked fish fillets, such as smoked mackerel or smoked haddock
  • 2 white fish fillets, such as cod or mackerel
  • 200g green beans, finely chopped
  • 1 can creamed corn
  • 1 can sweetcorn
  • 8 crusty white bread roll

WEIGHT CONVERTER

to

Method

  1. Place a large saucepan over a medium heat. Add 1 tablespoon butter and the onion, season well then cook for 5-6 minutes or until the onions start to soften. Add the torn bay leaves, clams in their shells and the white wine.
  2. Cook the clams for 3-4 minutes then remove the clams from the pan and reserve in another bowl. Add the potatoes, put the lid on the pan and continue to cook until the potatoes have softened but still hold their shape.
  3. While the potatoes are cooking, pick the clam meat out of their shells and mix into a bowl with the parsley.
  4. Take a large pot and saute the remaining onion with the celery and leek in the remaining butter over a medium heat, season with salt and pepper and cook for a few minutes until soft. Add 800ml of the milk and place the smoked fish skin side up into the milk then bring to the boil.
  5. Once the fish has cooked, removed from the pan and leave to cool slightly before flaking the flesh away from the skin.
  6. Add the green beans, creamed corn and sweetcorn to the milk then add the potatoes, smoked fish and uncooked cod. Bring it back to the boil then add the clam and parsley mixture.
Top Tip for making John Torode’s clam chowder

Serve in bowls with crusty bread or hollow out the rolls and spoon the chowder into the centre to serve.

John Torode
Australian-British celebrity chef and TV presenter

John Torode is one of the UK's most well known celebrity chef, having been a judge on popular television cooking shows, Masterchef, Celebrity Masterchef and Junior Masterchef for over ten years. Originally from Australia, John began his cooking career at 16 years old after leaving school to attend catering college. By 1991, he had moved to London where he soon began working at the famous restaurant, Le Pont de la Tour and Quaglinos as a sous chef and was where he met his fellow co-host Greg Wallace. John was shortly after approached by ITV This Morning in 1996 and continued the role til 2000. By 2005, Masterchef was relaunched on BBC with Torode and Wallace as the presenters and by 2011, the show was sold to over 25 countries. Alongside this, John has created 11 successful cook books and has had many of own series including John Torode's Australia, John Torode's Argentina, A cook abroad, John Torode's Malaysian Adventure, The Korean Food Tour and many more. At the heart of all Johns food is simplicity and family. He said his nanna's cooking was one of things inspired him to be a chef and even though the food she cooked was simple, it was always full of flavour and delicious. He best remembers her for her awesome cauliflower cheese, her caramel slice and apple tea cake. While we might not have the recipe for John's nanna's  recipes, we do have plenty of his recipes (opens in new tab) designed for indulgent but easy homecooking.