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East Coast Clam Chowder


Preparation Time: 15 minutes

Cooking Time: 45 minutes

Serve: 2 people


  • 125 g large shelled, deveined, headless prawns
  • 1 can of 2 3/4 oz whole small crabs, drained
  • 1 can of 3 1/2 oz salmon, drained and cut into large pieces
  • 1 3/4 oz peeled, diced potatoes
  • 1 1/2 oz onions and celery, cut into small pieces
  • 1 1/2 oz canned sweetcorn, drained
  • 1/2 ActiFry spoon corn flour (cornstarch)
  • chopped fresh parsley
  • 1 clove garlic, finely chopped
  • 7 fl oz low-salt chicken stock
  • 16 fl oz milk
  • salt, pepper
  • chili sauce
  • 1 ActiFry spoon vegetable oil


1. Put the potatoes, onion, celery and garlic in the ActiFry. Pour the oil over them evenly. Cook for 5 minutes. Add the chicken stock and 200 ml/7 fl oz of the milk. Cook for 25 minutes.__ 2. Whisk the remaining milk with the corn flour until smooth and pour into the ActiFry. Cook for 10 minutes or until the soup is thick and the potatoes are tender when poked with a fork.__ 3. Add the prawns, clams, salmon and corn; cook for another 5 minutes, or until the prawns are transparent and the other seafood hot. Season with salt, pepper and chilli sauce to taste. Decorate with a little parsley.

This recipe has been added by ActiFry
on 11/27/2012

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