About this recipe:This is a delicious chowder made with a potato soup base. Clams are simmered with onion, celery, potatoes, carrots and cream. It's the perfect winter soup to be enjoyed all year round.
2 (280g) tins baby clams, juice reserved and finely chopped
160g finely chopped onion
125g diced celery
315g cubed potatoes
125g diced carrots
100g plain flour
1 litre single cream
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste
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Method Prep:25min › Cook:25min › Extra time:50min › Ready in:1hr40min
Pour juice from clams into a large frying pan over the onions, celery, potatoes and carrots. Add water to cover and cook over medium heat until tender.
Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar and season with salt and pepper.