Homemade Creamy Clam Chowder

Описание: Hi everyone,

The first time I tried clam chowder was at a popular Vancouver restaurant known for its delicious food. I especially enjoy this soup in winter.

Today I want to share with you my clam chowder recipe. I like to use fresh rosemary leaves but you can use thyme leaves if you prefer. If you like a thicker consistency, just add a bit more flour. Adding potatoes will also make a thicker soup. If you prefer a thinner broth you can add more milk.

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HOMEMADE CREAMY CLAM CHOWDER (makes 2-3 portions)

Ingredients
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20 chopped, cooked clams
2 cups clam juice, strained from the water used to boil the clams
Diced potato (I medium potato)
Diced carrot (1 carrot)
¾ tsp chicken powder
½ tsp whole or minced fresh rosemary or thyme leaves (¼ tsp for dried leaves)
Salt to taste (1/4 tsp–plus)
Sugar to taste (1 tsp–plus)
Pepper to taste (1/4 tsp)

Cream Ingredients
=========================
2 tbsp butter
5 tbsp chopped onions (1/2 small onion)
4 tbsp all-purpose flour
1 ¼ cups–plus (300 ml) milk

Preparation
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⇒ Brush and wash the clam shells. Place in boiling water just until they open. Strain the juice and set aside.
⇒ Cut the cooked clams into pieces and set aside.
⇒ Put 2 cups of clam juice in a cooking pot. Add diced potato, diced carrot, and chicken powder. Mix well and bring to boil.
⇒ add rosemary or thyme leaves, salt, sugar, and pepper. Mix well and cook until the vegetables are soft
⇒ When the vegetables are soft, remove the pot from the stove and set aside.
⇒ In a small pot, melt butter and saute onion on medium-low heat until the onion is translucent.
⇒ Add flour and whisk on low heat
⇒ Gradually add milk, stirring constantly until well mixed.
⇒ Pour milk mixture into pot of cooked vegetables. Simmer until the broth thickens, stirring frequently. When the broth has thickened, add cooked clams. Mix well and remove from heat.

Have fun cooking 😊

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