Clam chowder


So admittedly, this recipe isn’t substantially different than the last one… But a) someone asked for my chowder recipe (this one’s for you, Deb!) and b) it’s super comforting on a cold day and c) I actually took a picture this time. So there you have it. Or rather here you have it:

1 medium yellow onion
2-3 sticks of celery
1 cup diced green beans
1 lrg russet potato
1 cup diced carrots
1/2 each frozen corn/peas
1 can baby clams (I’m told jarred ones at better, but I don’t know where to find them)
900mL vegetable broth
1 cup diced tomatoes (I usually use canned, but I’m sure fresh would be great)
Oil/butter and flour for the roux
1 cup of cream (I use half & half, but any milk/cream – skim, soy, almond, whatever! will work)

Start by sauteing the onions, celery and green beans in a slash of oil in the bottom on a nice big pot. Add some salt and pepper.
Meanwhile, dice your carrots and potato, tossing them in the pot as you go.
Once all the veggies, except the peas and corn, are in the pot, add the broth and turn up the heat. Let it boil until the potatoes are tender.
Add the tomatoes.

***if you have the time, turn off the heat, and let it chill out for any where from an hour to a day. The flavors will get all meld-y and be extra delicious***

Add the undrained can of clams and the corn and peas.
With the soup on low heat, get out a small pot to make the roux.
Heat about 2TBSP of oil/butter on med/low heat, then slowly add an equal amount of flour. Stir continuously on low heat, until it starts to lose that raw flour smell. Slowly mix in the dairy, a working out any lumps.
Turn the heat up a little, and continue stirring until it starts to thicken again.
Grab a spatula, and mix it into the soup.
Then you eat it!

One last note: this recipe bears variation very well (like most of my recipes, which is great because I hate actually following recipes and rarely make things the same way twice.)
The quantities and types of veggies are quite forgiving so this is a great opportunity to use up what you’ve got in your fridge/pantry.
My dad likes this sans tomatoes, and with a generous spoonful or two of sambal oelek (red chili paste) for a spicy version.
You could also add other fish ie. Seafood mixes or any chopped up white fish. Just turn the heat up a bit more before you make the roux, and add it then, and the broth will poach it within about 5 mins.


About Aubrey Foncine

I'm a self-taught foodie with a small kitchen and big aspirations!
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