Rick Stein served up a Californian clam chowder in sourdough bun based on Joanne’s recipe on Rick Stein’s Road To Mexico.

The ingredients are: 6 sourdough rolls or crusty rolls (roughly12cm diameter), tops removed, dough scooped out and discarded, 1kg fresh clams, scrubbed, 225g waxy potatoes, peeled and diced into 1.5cm cubes, 40g unsalted butter, 75g smoked streaky bacon, finely chopped, 1 small onion or banana shallot, finely chopped, 1 leek, cleaned, halved lengthways and finely chopped, 2 sticks celery, roughly chopped, 30g plain flour, 500ml whole milk, 200ml double cream, 1 bay leaf, 200g cod fillet (or other white fish), skin removed, cut into 2cm pieces, 1 tsp salt, 10 turns black peppermill, pinch freshly grated nutmeg and small handful flat-leaf parsley or chives, roughly chopped, to serve.

See all of Rick’s Mexican inspired recipes in his book titled: Rick Stein: The Road to Mexico (TV Tie in), available from Amazon now.