The sincerest love is the love of food. ~George Bernard Shaw
Serves 4 – 6. About 1 hour prep and cook time.
3 dozen fresh clams, steamed with clams removed and juices saved (or 2 large cans whole clams with liquid)
1 can chicken or clam broth
2 carrots chopped
2 celery stalks (tops included) chopped
1 small onion chopped
1 medium potato chopped into small cubes and pre-cooked
1 tbs fresh thyme chopped (removed from stems)
1 tbs fresh parsley chopped
1 tsp hot sauce (Louisiana or similar)
1 tbs fresh lemon juice
4 tbs unsalted butter
3 tbs flour
1 can corn drained
½ cup heavy cream
salt and pepper to taste
TIP: Appearance matters. Try to chop your vegetables evenly. In addition to cooking evenly, chowder will look really nice.
TIP: As for the liquid, whether you choose fresh or canned, the combination of broth, clam juice needs to be about 2 cans.
TIP: Use heavy cream do not substitute otherwise soup will be watery. If you want soup to be thicker, adjust flour quantity.
Cook in medium saucepan over medium to medium low heat.
- Saute onion, carrots, celery in butter until soft, about 10 minutes.
- Stir in flour until paste forms
- Incorporate broth with whisk and cook until thick, about 10 minutes
- Add thyme, parsley, potatoes, lemon juice, hot sauce, cook about 5 minutes
- Add clams corn and heavy cream, cook about 5 minutes