You’ll Need
For the Chowder
400g cooked clam meat, drained, liquor reserved
150g smoked streaky bacon, chopped
1 onion, finely diced
2 celery sticks, finely diced
350g potatoes, cut into 1cm cubes
25g plain flour
300ml chicken or vegetable stock
150ml reserved clam liquor or extra stock
200ml double cream
1 tsp dried thyme
1/2 tsp black pepper
For the Bowls
4 large crusty bread rolls
20g melted butter
2 tbsp chopped parsley
Optional but dangerous
Hot pepper sauce
Oyster crackers
Extra bacon
Method
Air fry the bacon, onion and celery in a deep heatproof dish at 190°C for 7 minutes, stirring twice.
Stir in the potatoes, flour, stock, clam liquor, thyme and pepper.
Cover tightly and air fry at 180°C for 20-24 minutes, stirring halfway.
Check the potatoes are tender, then stir in the cream and cooked clams.
Air fry uncovered at 175°C for 4 minutes until piping hot and thick.
Cut lids from the rolls and pull out enough crumb to make sturdy bowls.
Brush the insides with melted butter.
Air fry the rolls at 185°C for 4 minutes until lightly toasted.
Ladle in the chowder, finish with parsley and serve immediately.