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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.