Quick Clam Chowder
Prep Time
Cooking Mode
2 cans baby clams (142 g each)
2 tbsp butter
1 carrot, diced
1 celery stalk, diced
1 onion, diced
1 tsp dried dill or savoury
3 tbsp all-purpose flour
2 yellow-fleshed potatoes, diced (about 1 lb/500g)
1½ cups vegetable broth
1 cup milk
¼ tsp pepper
2 tbsp finely chopped fresh chives
2 cans baby clams (142 g each)
2 tbsp butter
1 carrot, diced
1 celery stalk, diced
1 onion, diced
1 tsp dried dill or savoury
3 tbsp all-purpose flour
2 yellow-fleshed potatoes, diced (about 1 lb/500g)
1½ cups vegetable broth
1 cup milk
¼ tsp pepper
2 tbsp finely chopped fresh chives
Directions
1Measure out and reserve 1 cup (250 mL) of clam liquid from canned clams. Also, reserve drained clams.
2Melt 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.
3Mix 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.
Personal Note
Personal Note
