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Creamy Clam Chowder

By Market Seafood & Specialty Meats

Serves

  • 8

Ingredients

  • 6 oz. (180 g) Butter
  • ½ cup (125 g) Celery, diced
  • ½ cup (125 g) Carrots, diced
  • ½ cup (125 g) Onion, diced
  • 2 cloves Garlic, chopped
  • 2 Medium Potatoes, peeled and diced
  • ½ tsp (2.5 ml) Dried Basil
  • ½ tsp (2.5 ml) Dried Thyme
  • 6 oz. (180 g) Flour
  • 4 cups (1 litre) Fish Stock
  • 2 x 10 fl oz. (284 ml) tins Clam Nectar
  • 2 x 10 fl oz. (284 ml) Whole Baby Clams, rinsed
  • 1 cup (250 ml) Whipping Cream
  • 1 tbsp (15 ml) Parsley, chopped

Directions

 

  1. Heat the butter in a large pot over medium heat.
  2. Add all vegetables, garlic and herbs, season with salt & pepper and sauté for 3 minutes.
  3. Stir in the flour and cook over low heat for 3 minutes, do not brown.
  4. Slowly add the clam nectar and fish stock and bring to a boil.
  5. Add the potatoes and simmer until the potatoes are tender, 12 minutes.
  6. Add the drained clams and simmer for 5 minutes.
  7. Add the cream and simmer for an additional 5 minutes.
  8. Season to taste.
  9. Portion into 8 soup bowls and garnish with chopped parsley.
  10. Add 1 cup of grated cheddar cheese and blend into the chowder just before serving.
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