Creamy Clam & Vegetable Chowder

Recipe from Danielle Rose
Great Cream Challenge May 2013

After attending a chowder competition this fall, I was inspired by all of the many variations of chowder that were served. I wanted to remain true to the rich and creamy texture that I love in a classic New England clam chowder, but amped up with lots of big flavours!

  • Prep: 10 min
  • Cooking: 35 min
Yields 4 Servings
creamy clam vegetable chowder

Ingredients

  • 2 tbsp (30 mL) unsalted butter divided
  • 2 garlic cloves minced, divided
  • 1 cup (250 mL) dry white wine
  • 1/2 cup water
  • 2 1/2 lb (1125 Kg) little neck clams picked over, with grit removed, and scrubbed
  • 1/4 lb pancetta diced
  • 2 celery stalks chopped
  • 1/2 yellow onion diced
  • 2 large carrots diced
  • 1 tsp (5 mL) fresh thyme
  • 1 bay leaf
  • 1 tbsp (15) flour
  • 3 red potatoes cubed
  • 1/2 cup (125 mL) fresh or frozen whole pearl onions
  • 1 cup (250 mL) 35% cream
  • 1/2 tsp (2 mL) cayenne pepper
  • salt and pepper to taste
  • fresh chives chopped, to garnish

Preparation

In a large stock pot, melt 1 tbsp butter over medium/low heat. Add 1 garlic clove and cook until softened.

Add white wine and water and bring to a boil at high heat. Reduce heat to medium/high and add clams. Cover and steam for 8-10 minutes. Discard any unopened shells.

Line a fine sieve with 3 layers of cheesecloth. Pour contents of pot into strainer. Reserve clams and strained broth separately. Rinse pot.

Add pancetta to rinsed pot and cook at medium heat, stirring occasionally with a wooden spoon, until fat has rendered down, about 3-4 minutes.

Add 1 tbsp butter and melt in with the pancetta. Add the celery, yellow onion, carrots, thyme, bay leaf, and 1 garlic clove. Sauté until onion is translucent.

Add flour and stir to combine and cook down for 1 minute. Add the potatoes and pearl onions and stir well.

Pour the reserved strained broth into a measuring cup. Add enough water to equal 2 cups. Add to stock pot and bring to a boil. Reduce, and simmer until potatoes are tender, about 15 minutes. Remove bay leaf.

Stir in cream and cayenne pepper, taste, and season with salt and pepper. Using the back of a wooden spoon, lightly mash the potato cubes against the side of the pot to thicken the broth.

Roughly chop clams. Add clams and cook for 2 minutes to heat. Serve immediately in warmed bowls and garnish with fresh chives.

Refrigerate leftovers immediately and keep for up to 3 days. Thin out broth with cream and water when reheating. Re-season to taste.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 522 Calories
Protein: 17 g
Carbohydrate: 39 g
Fat: 29 g
Fibre: 5.7 g
Sodium: 595 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 10 % / 108 mg
Vitamin B12: 251 %
Vitamin A: 60 %
Selenium: 51 %
Vitamin C: 35 %