Clam Chowder

Instructions

• 1

  Place the water in a saucepan and bring to a boil. Add the clams, cover and cook over high heat for 1 to 2 minutes, or until the shells start to open. Immediately remove the clams from the pan. Strain the clam liquid through a paper towel lined sieve and set aside.

• 2

  Assemble the processor with the grey spindle and orange adjustable slicer set on 3 in the bowl and slice the leek. Remove and set aside.

• 3

  Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the bacon and process until finely chopped. Remove and set aside.

• 4

  Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the potatoes. Remove and set aside.

  Tip: Use the red dicing cleaner to push through any potato caught in the dicing grid.
• 5

  Melt the butter in a saucepan over medium-high heat. Add the bacon and saute until the fat renders out. Add the bay leaf, thyme, tarragon, add leek and saute until the leek has softened. Add the wine and simmer for 2 minutes. Add the bottled clam juice and the reserved clam cooking liquid and bring to a simmer. Add the potatoes and cook for 8 minutes, or until tender.

• 6

  Stir in the salt and cream and bring to a gentle simmer. Add the clams to heat through. Add the parsley and lemon zest.

• 7

  Season with salt and serve with lemon wedges.