Clam Chowder With Homemade Anchovy Croutons

Forget oyster crackers — anchovy croutons should be the go-to topping for creamy clam chowder.


  • 150 grams clams in their shells
  • 1 potato
  • 1/2 carrot
  • 1/2 celery
  • 1/2 onion
  • 100 grams bacon
  • 2 mushrooms
  • 2 tablespoons white wine
  • 1 tablespoon olive oil
  • 2 tablespoons flour
  • 200 milliliters water
  • 400 milliliters milk
  • 1/2 teaspoon salt
  • Pepper
  • Chopped parsley
  • Croutons:
  • 60 grams bread
  • 2 tablespoons olive oil
  • 1 tablespoon anchovies
  • 1 clove garlic


  1. Cut bread into 1.5 centimeters cubes and put them into a bowl along with olive oil, anchovies and garlic. Mix well.
  2. Dice the potatoes, carrots, onions, celery and bacon into small cubes.
  3. Bake for 13 minutes at 180 degrees C. Set them aside to cool.
  4. Soak clams for 20 minutes in fresh water and drain them of excess sand. Combine the clams with white wine in a large pot. Cook on medium heat until clams have opened up. Take them out and set aside.
  5. In the same pot, add in olive oil, potatoes, carrots, onions, celery mushrooms and bacon. Saute until onions are translucent.
  6. Add in the flour and mix well. Pour in the water and cook until vegetables are cooked through.
  7. Add in milk and season with salt and pepper. Put the clams back into the soup and cook until heated through. Serve with croutons and chopped parsley.