- 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.
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