Cost per serving $2.74 view details
- 36 lrg Clams (such as Quahogs)
- Â Â (or possibly 2 c. shucked fresh clams)
- 2 c. Fresh clam juice, from clams
- Â Â (or possibly use bottled clam juice)
- 4 Tbsp. Butter
- 3 x Leeks, white parts only thinly-sliced
- Â Â into rounds
- 2 x Celery ribs chopped
- 1/2 x Green bell pepper chopped
- 4 Tbsp. Flour
- 2 c. Fish or possibly chicken stock
- 2 med Potatoes peeled, diced
- 1 can Tomatoes - (28 ounce)
- 1 Tbsp. (heaping) Fresh thyme leaves
- Â Â (or possibly 1 tsp. dry thyme)
- 6 x Thyme sprigs for garnish
- If using fresh clams, shuck them over a bowl to catch their juices. Measure 2 c. of juices, transfer to a small saucepan and heat just to boiling.
- Meanwhile, in a soup pot heat butter over medium-high heat, add in leeks, celery and pepper and saute/fry, stirring, for 10 min, without browning. Reduce heat and whisk in flour. Cook, stirring constantly, for 2 min. Whisk in boiling clam juice and fish or possibly chicken stock and heat to simmering. Add in potatoes. Squeeze tomatoes with your hands into soup pot. Stir in thyme leaves. Simmer for 20 min.
- In a food processor blend 2/3 c. of clams to a puree; coarsely chop remaining 1 1/3 c. clams. When ready to serve, reduce soup to barely simmering and vigorously stir in pureed clams. In a small saucepan combine coarsely-minced clams with a ladleful of chowder and heat for 20 seconds over low heat. Divide chowder among soup bowls and top each portion with some minced clams. Garnish with thyme sprigs.
- This recipe yields 6 servings.
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|Amount Per Serving||%DV|
|Serving Size 400g|
|Recipe makes 6 servings|
|Calories from Fat 98||29%|
|Total Fat 11.08g||14%|
|Saturated Fat 5.39g||22%|
|Trans Fat 0.0g|
|Total Carbs 27.37g||7%|
|Dietary Fiber 2.3g||8%|