Crab and Clam Chowder

    This soup is lusciously thick and delicious. Vegetables are simmered with clams and crab meat in a creamy potato soup base. It's the perfect soup for the cold winter months. For a creamier soup, use cream instead of milk.

    10 people made this

    Serves: 6 

    • 60g margarine
    • 1 large onion, finely chopped
    • 5 tablespoons finely chopped celery
    • 4 tablespoons finely chopped carrots
    • 1 tablespoon plain flour
    • 1/8 teaspoon crushed chillies
    • 1/4 teaspoon dill weed
    • 1.5 litres water
    • 3 cubes chicken stock
    • 1 teaspoon Worcestershire sauce
    • 465g cubed potatoes
    • 1/4 teaspoon black pepper
    • 350ml milk
    • 1 (170g) tin crab meat, drained
    • 2/3 (280g) tin baby clams, drained and chopped

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Heat margarine in a large frying pan over medium heat. Stir in onion, celery and carrots; cook until soft.
    2. Stir in flour, crushed chillies and dill weed. Mix in water, stock cubes and Worcestershire sauce.
    3. Add potatoes and season with black pepper; cook until potatoes begin to soften, about 10 minutes. Stir in milk, crab meat and clams; simmer 15 to 20 minutes.

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