Courtesy of Lee Streeton and Mark Hix, the leading chefs at HIX at The Albemarle restaurant, this clam recipe with wild boar bacon and hedgerow garlic is both unusual and extravagant and utilises ...

It was one of the first soups I ever tried, and to this day, I can't resist its rich and creamy texture filled with tender clams, crispy bacon and hearty potatoes. Whether it was served at our ...

Put two cans of clams in the crockpot Place bacon(1/2 of it) in crockpot Keep the juice from canned clams and the pour additional two cups of clam juice in crockpot Add all of our seasonings and 1 ...

Place shucked clams in a separate bowl and discard their shells. Wipe pot clean and set it over medium-high heat. Add bacon and cook until crisp all over, 3-5 minutes. Using a slotted spoon ...

but with clams swapped out for sweet corn. We love adding bacon, potatoes and shrimp to classic corn chowder; it's especially tasty garnished with a small amount of red-pepper cream or lots of ...

Bring 250ml/9fl oz water to the boil in a large, shallow pan. Add the clams, place a lid on and allow steam for 3 –4 minutes until they open. Set a colander over a large bowl and drain the clams ...