Baked Alaska
Angela's Onion Bhajis
Baked Onion Soup With Gruyere Cheese And Madeira
Boeuf Bourguignonne
Bolognese Sauce
Brown Chicken Fricasse
Carrot & Corriander Soup
Chicken & Mango Balti
Chicken Chasseur
Chicken Basque
Chili con Carne
Clam Chowder #1
Chowder #2
Cloutie Dumpling
Diana's Cheese Fondue
Katherine's Chicken with Leek & Pancetta
Katherine's Lemon Curd
Katherines Sausage & Pasta Gratin
Key Lime Pie
Lemon Cake
Pat's Pavlova
Pot Roast Lamb with Rosemary
Spanish Omelette
Victoria Sandwich
  Clam Chowder#1


900g of Fresh Clams
1 tbsp Olive Oil
2 tbsp Chopped Shallots
160ml Dry White Wine
1 Onion
1 Celery Stalk
2 Big Potatoes
2 Carrots
100g Butter or Olive Oil
80g White Flour
600g Cream
400g Chicken or Fish Stock
2 tbsp Chopped Parsley
1 Juiced Lemon
Pinch of Salt & Peppper


1. Start the chowder by heating a medium pot. When it reaches a medium heat add the oil and start by sweating the shallots until they are soft and translucent;
2. After 2 minutes of cooking the shallots add the clams and white wine and place a lid onto the pot and allow the clams to steam for a further 2 minutes;
3. Remove the pot from the heat and strain the clams making sure to save all the cooking liquor for later;
4. After allowing the clams to cool down for a couple of minutes remove the flesh from each shell and place in a bowl. Discard the shells;
5. Heat a large pot and add the butter over a medium heat;
6. When the butter has melted sweat the diced onions, celery and carrots over a low heat for 4 minutes before adding the potatoes;
7. Add the flour to the vegetables and stir constantly for the next 1 minute. It is very important that you do not leave the pot at this stage and continue stirring;
8. Add the fish stock, cream and the clam cooking liquor that we set aside earlier;
9. Remove the wooden spoon, cover with a lid and cook on a very gentle heat for 45 minutes;
10. After 45 minutes, remove the lid and add the clam flesh, chopped parsley, salt, pepper and the fresh lemon juice;
11.Serve immediately.