RECIPE
13 INGREDIENTS9 STEPS30MIN

Clam Chowder

Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
A simple version of this classic chowder using both canned and fresh clams. Ready in 30 minutes!

30MIN

Total Cooking Time

13

Ingredients
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
Ingredients
US / METRIC
Servings:
4
Serves 4
1
Medium Onion, diced
1 tsp
Garlic Paste
8 Tbsp
1 Tbsp
Dried Thyme
1 quart
Clam Juice
to taste
to taste
Cayenne Pepper
2 cups
Pinot Grigio
2
Large Potatoes, peeled, diced
1 lb
Chopped Clams
2 cups
Heavy Cream
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Directions

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Step 1
Sauté Onion (1) and Garlic Paste (1 teaspoon) in Butter (8 tablespoon).
Step 2
Add All-Purpose Flour (1/3 cup) and Dried Thyme (1 tablespoon), sauté until “blond”.
Step 3
Add Clam Juice (1 quart), Kosher Salt (to taste) and Cayenne Pepper (to taste).
Step 4
Add Pinot Grigio (2 cup). Whisk until the soup comes to a simmer. Simmer on medium-low heat for 5 minutes, stirring occasionally.
Step 5
Add Potato (2). Simmer until potatoes are soft but not mushy.
Step 6
Add Chopped Clams (1 pound) with its juices.
Step 7
Add Fresh Clams (2 pound). Bring to a simmer, then remove from heat as soon as clams start to open.
Step 8
Add Heavy Cream (2 cup). Check and adjust seasonings to taste.
Step 9
Serve and enjoy!

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