Mussel chowder (pictured above)The joy of chowders lies not just in their incredible flavour – plump shellfish, salty bacon, rich, creamy broth: what’s not to like? Take off the heat, leave to cool, then pick the meat from the shells (which can now be discarded), and set aside with the cooking liquor. Take off the heat, leave to cool, then pick the meat from the shells (these can now be discarded) and set aside with the cooking liquor. Melt the butter in a small pan, then stir in the flour until the mix thickens and forms a roux. Off the heat, stir in the clam meat.

Source: The Guardian December 12, 2021 01:29 UTC