Clam chowder

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, let come to a boil and leave to simmer for 2 mins until the clams have just opened.
2. 2Tip the contents of the pan into a colander over a bowl to catch the clam stock.
3. 3When cool enough to handle, remove the clams from their shells – reserving a handful of empty shells for presentation if you want.
4. 4Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock.
5. 5Heat the panHeat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown. Fold in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden.
6. 6ServeScatter over the flour and fold in to make a sandy paste, leave to cook for 2 mins more, then gradually mix in the clam stock then the milk and the cream.
7. 7Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked.
8. 8Use a fork to crush a few of the potato chunks against the side of the pan to help thicken – you still want lots of defined chunks though.
9. 9Stir through the clam meat and the few clam shells, if you've gone down that route, and let it simmer for a minute to reheat.
10. 10SeasonSeason with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.