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Clam chowder

by Christina Julia

Clam chowder

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 8 celery sticks, chopped
  • 700g/11⁄2lb onions, chopped
  • 1.8kg/4lb red potatoes, diced
  • 900g/2lb canned clams with juice
  • 3 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 2 teaspoons dried basil
  • 225ml/8fl oz fish bouillon
  • 2 teaspoons ground white pepper
  • 225g/8oz butter
  • 250g/9oz plain flour
  • 3 garlic cloves, finely chopped
  • 1.2 litres/2pt milk


  • Put the celery, onions, potatoes,
    clams, thyme, oregano, basil,
    bouillon and pepper in a large
    heavy saucepan. Gently cook for
    30–45 minutes until the vegetables
    and potatoes are soft.
  • To make a roux, melt the butter in
    a small heavy pan, add the flour
    and garlic, and stir constantly with
    a wooden spoon for a few minutes
    until slightly brown.
  • Combine the roux with the
    vegetable mixture and add the
    milk. Stir well and cook for
    10 minutes. Serve hot

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