A simple version of this classic chowder using both canned and fresh clams. Ready in 30 minutes!
Total Time
30min
5.0
1 Rating
Author: Chef's Opinion
Servings:
4
Ingredients
•
1
Medium
Onion
, diced
•
1
tsp
Garlic Paste
•
1/2
cup
Butter
•
1/3
cup
All-Purpose Flour
•
1
Tbsp
Dried Thyme
•
4
cups
Clam Juice
•
to taste
Kosher Salt
•
to taste
Cayenne Pepper
•
2
cups
Pinot Grigio
•
2
Large
Potatoes
, peeled, diced
•
1
lb
Chopped Clams
•
2
lb
Fresh Clams
•
2
cups
Heavy Cream
Cooking Instructions
1.
Sauté Onion (1) and Garlic Paste (1 tsp) in Butter (1/2 cup).
2.
Add All-Purpose Flour (1/3 cup) and Dried Thyme (1 Tbsp), sauté until “blond”.
3.
Add Clam Juice (4 cups), Kosher Salt (to taste) and Cayenne Pepper (to taste).
4.
Add Pinot Grigio (2 cups). Whisk until the soup comes to a simmer. Simmer on medium-low heat for 5 minutes, stirring occasionally.
5.
Add Potatoes (2). Simmer until potatoes are soft but not mushy.
6.
Add Chopped Clams (1 lb) with its juices.
7.
Add Fresh Clams (2 lb). Bring to a simmer, then remove from heat as soon as clams start to open.
8.
Add Heavy Cream (2 cups). Check and adjust seasonings to taste.
9.
Serve and enjoy!
Nutrition Per Serving
CALORIES
1139
FAT
66.1 g
PROTEIN
59.8 g
CARBS
44.1 g
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