Clam Chowder
Breville Test Kitchen

Breville Test Kitchen

Clam Chowder

Silky and creamy, smoky and dreamy…this is chowder with cha cha! Fear not the slicing of leeks, chopping of bacon nor dicing of potatoes, for the Breville Food Procesor will do it all for you. Add some cheeky clams and a dash of wine and let the soul food begin.
the Paradice™ 9
the Paradice™ 9 Product Details

the Paradice™ 9

+1 more appliance


45 mins total time

30 mins active time


Serves 2



  • water icon
    1 cup (8 fl oz) water
  • clam icon
    1 lb clams

    rinsed well

  • leek icon
    1 leek

    white part only, cleaned

  • bacon slice icon
    2 bacon slices
  • Yukon Gold potato icon
    2 Yukon Gold potatoes


  • unsalted butter icon
    1 oz unsalted butter


  • bay leaf icon
    1 bay leaf
  • sprig thyme icon
    3 sprigs thyme
  • sprig tarragon icon
    2 sprigs tarragon
  • dry white wine icon
    ½ cup (4 fl oz) dry white wine
  • bottled clam juice icon
    1 cup (8 fl oz) bottled clam juice
  • kosher salt icon
    ¼ tsp kosher salt

    plus extra to season

  • heavy cream icon
    ½ cup (4 fl oz) heavy cream
  • flat-leaf parsley icon
    ¼ cup (½ oz) flat-leaf parsley

    coarsely chopped

  • grated zest of half a lemon  icon
    Grated zest of half a lemon
  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

  • lemon wedge icon
    Lemon wedges

    to serve


  • 1Place 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.
  • 2Assemble the processor with the grey spindle and orange adjustable slicer set on 3 in the bowl and slice the leek. Remove and set aside.
  • 3Carefully 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.
  • 4Assemble 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.
  • 5Melt 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 5 minutes, or until tender.
  • 6Stir in the salt and cream and bring to a gentle simmer. Add the clams to heat through. Add the parsley and lemon zest.
  • 7Season with salt and serve with lemon wedges.
Gluten Free