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Quick Clam Chowder

Quick Clam Chowder

Prep Time: 10 mins

Total Time: 40 mins

Serves: 4

Ingredients

2 cans: baby clams (142 g each)

2 tbsp: butter; 30 mL

1: carrot, diced

1: celery stalk, diced

1: onion, diced

1 tsp: dried dill or savoury; 5 mL

3 tbsp: all-purpose flour; 45 mL

2: yellow-fleshed potatoes, diced (about 1 lb/500g)

1½ cups: vegetable broth; 375 mL

1 cup: milk; 250 mL

¼ tsp: pepper; 1 mL

2 tbsp: finely chopped fresh chives; 30 mL

Method

Step 1: Measure out and reserve 1 cup (250 mL) of clam liquid from canned clams. Also, reserve drained clams.

Step 2: Melt butter in medium saucepan set over medium heat. Stir in carrot, celery, onion and dill; cook 5 to 7 min. until vegetables start to soften. Sprinkle with flour. Cook, stirring, 2 min. Slowly whisk in reserved 1 cup (250 mL) clam liquid until sauce is smooth. Add vegetable broth. Whisking, bring to a boil. Add potatoes. Reduce heat to medium-low and cook, covered, 12 to 15 min. until potatoes are tender.

Step 3: Mix in reserved clams, milk and pepper; bring to a simmer 5 to 7 min. Stir in chives just before serving.

Characteristics

Canadian Nut Free Soup/Stew

Nutritional Facts Per Serving

Nutrition Description:: Per serving (¼ recipe):

Calories:: 270

Fat:: 8 g

Saturated Fat:: 4 g

Carbs:: 34 g

Fibre:: 3 g

Sugar:: 3 g

Cholesterol:: 70 mg

Protein:: 18 g

Sodium:: 830 mg

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