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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.
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Nutrition Facts

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