Smoked Haddock, Clam & Sweetcorn Chowder with Brown Bread Croutons
Thu, 3 September 2026
Smoked Haddock, Clam & Sweetcorn Chowder with Brown Bread Croutons
Ingredients
Smoked haddock
Fresh clams, cleaned
Whole milk
Leek, washed and finely sliced
Baby/new potatoes, diced
Fresh sweetcorn kernels
Butter
Fresh thyme
Bay leaves
Black peppercorns
Chives, finely sliced
Lemon
Sea salt and black pepper
Brown Bread Croutons
Brown bread – 250 g, cut into 1.5–2 cm cubes
Butter – 40 g, melted
Sea salt – a pinch
Method
Put the smoked haddock in a wide pan with the milk, bay leaves and peppercorns. Bring just to a gentle simmer, then turn the heat down and poach until the fish is only just cooked. Lift out the haddock, leave it to cool slightly, then flake into generous pieces. Strain and keep all of the poaching milk.
Meanwhile, melt the butter in a saucepan. Add the leek and thyme and cook gently until soft and sweet without colouring.
Add the diced potatoes and sweetcorn. Pour in the reserved smoked-haddock milk and simmer gently until the potatoes are tender. Keep it loose and brothy rather than reducing it into a thick, heavy chowder.
Put the clams into a separate hot pan with a small splash of water. Cover and steam just until they open. Strain the clam liquor carefully through a fine sieve and add it to the chowder. Remove most of the clams from their shells, keeping a few in shell for serving. Discard any that do not open.
Return the large flakes of smoked haddock and the clam meat to the chowder and warm through very gently. Do not boil. Taste before adding salt—the smoked fish and clam liquor may already provide enough. Finish with black pepper, chives and a squeeze of lemon to keep it bright and fresh.
For the croutons, toss the brown bread cubes in melted butter and a little sea salt. Bake at 180°C until crisp and deeply toasted, turning once or twice.
Spoon the chowder into warm bowls. Finish with the brown bread croutons, a few clams in their shells, chives and cracked black pepper.
