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Level
very easy
Prep Time
10 mins
Total Time
40 mins
Serves
4

Ingredients

2 cans
baby clams (142 g each)
2 tbsp
butter
30 mL
1
carrot, diced
1
celery stalk, diced
1
onion, diced
1 tsp
dried dill or savoury
5 mL
3 tbsp
all-purpose flour
45 mL
2
yellow-fleshed potatoes, diced (about 1 lb/500g)
1½ cups
vegetable broth
375 mL
1 cup
milk
250 mL
¼ tsp
pepper
1 mL
2 tbsp
finely chopped fresh chives
30 mL

Directions

Step 1

Measure out and reserve 1 cup (250 mL) of clam liquid from canned clams. Also, reserve drained clams.

Step 2

Melt butter in medium saucepan set over medium heat. Stir in carrot, celery, onion and dill; cook 5 to 7 min. until vegetables start to soften. Sprinkle with flour. Cook, stirring, 2 min. Slowly whisk in reserved 1 cup (250 mL) clam liquid until sauce is smooth. Add vegetable broth. Whisking, bring to a boil. Add potatoes. Reduce heat to medium-low and cook, covered, 12 to 15 min. until potatoes are tender.

Step 3

Mix in reserved clams, milk and pepper; bring to a simmer 5 to 7 min. Stir in chives just before serving.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (¼ recipe):
Calories:
270
Fat:
8 g
Saturated Fat:
4 g
Carbs:
34 g
Fibre:
3 g
Sugar:
3 g
Cholesterol:
70 mg
Protein:
18 g
Sodium:
830 mg
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