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Seasons & Recipes

Creamy Clam Chowder Recipe

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