Creamy clam chowder

    Creamy clam chowder


    94 people made this

    About this recipe: A super-easy recipe for clam and potato soup. It's the perfect comfort food for the winter months. Potatoes are simmered with celery, clams and single cream. Serve with crusty fresh bread.

    Serves: 6 

    • 160g onion, chopped
    • 3 cloves garlic
    • 625g peeled potatoes, diced
    • 125g celery, diced
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 2 (280g) tins baby clams, drained, juice reserved and finely chopped
    • 1 litre single cream
    • 1/2 teaspoon caster sugar
    • 175g butter, melted
    • 100g plain flour

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a liquidiser, combine onion, garlic and enough water to make a smooth paste. Set aside.
    2. In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Add just enough water to cover. Bring to the boil, then reduce heat and simmer until potatoes are soft, 20 minutes.
    3. Stir in single cream and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.

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