Calf (health) and Clam chowder with cod (recipes)

Calf (health)

The belly or fleshy hind part of the leg below the knee.

Clam chowder with cod (recipes)

Serves 4

Preparation time

30 mins to 1 hour

Cooking time

30 mins to 1 hour

Ingredients

16 large or 32 small clams25g/1oz butter50g/2oz salt pork or thickly sliced green bacon, cut into small dice100g/4oz onions, diced225g/8oz potatoes, diced but not washed300ml/10fl oz milk120ml/4fl oz cream1 fresh bay leaf, cut into fine shreds, or 1 dried bay leaf, crushedcooking liquor from the clams100g/4oz cod fillet, skinned and cut into 1cm/½ in piecessalt and freshly ground white pepper1 tbsp chopped fresh parsley2 water biscuits, chopped into little pieces

Method

1. Wash and scrub the clams then place them in a large pan with a splash of water. Cover tightly and cook over a high heat. As soon as the clams are open, take the pan off the heat and drain them in a colander, saving the Cooking liquor in a bowl. When cool enough to handle, remove the clams from their shells and cut the meat into 1cm/½in pieces.2. Melt the butter in a pan then fry the diced pork or bacon until it starts to brown. Add the onions and fry until softened.3. Place the potatoes in a large pan with the milk, cream and bay leaf. Bring to the boil then reduce to a slow simmer until just cooked but still firm. Add the pork, onions and clam Cooking liquor and simmer for a further 5 minutes then add the cod fillet. Simmer until the cod is cooked, then add the clams. Warm through then season with salt (if necessary) and white pepper.4. Pour the chowder into a serving tureen then garnish with the chopped parsley and crushed water biscuits.

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