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
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
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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.
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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 % |
