- Salted butter 1,5 tbsp
- White onion 1 large, peeled and finely chopped
- Celery stick 1 large, thinly sliced
- Olive oil 1/2 tbsp
- Garlic 4 cloves, peeled and finely grated
- Refined flour 1/4 cup
- Seafood 4 cups or chicken stock or liquid of the canned clams
- Bay leaves 2
- Potato 1 large, peeled and roughly cubed
- Heavy Cream 3 tbsp
- Canned or fresh clams 1/2 cup, drained, de-shelled and roughly chopped
- Salt 1/2 tsp • 1 kcal
- Black pepper powder 1/4 tsp
With winter season approaching and the lazy days kicking in, this is the perfect soul warming soup to be enjoyed either snuggled up in bed with the blanket, by the fire place or sitting on the dining chair while surfing through the pages of an exciting novel!
Nutritional information (per serving): 241 Calories, 10.4g Total fat (6.1g Saturated fat, 1g Polyunsaturated fat, 3.6g Monounsaturated fat), 30mg Cholesterol, 1334.3mg Sodium, 1057.6mg Potassium, 27.6g Total carbohydrates (3.5g Dietary fiber, 3.5g Sugars), 9.3g Protein
- Heat butter in a large sauce pan until the butter melts.
- Add the onion and celery slices to the melted fat and sauté it all for 2 to 3 minutes.
- Pour olive oil and garlic in to the onion mixture and mix everything well.
- Move all the vegetables aside and add the flour to the pan.
- Give everything a good stir and cook on low flame for 1 minute.
- Pour the seafood stock gradually to the pot while stirring the flour vigorously so that no lumps are formed.
- Stir in potato cubes and bay leaf to the pot and let it cook on simmer for another 5 minutes.
- Add the cream to the soup and simmer again for 12 to 15 minutes or until the potatoes are almost done.
- Add in the clams to the soup and let the soup boil on simmer for another 4 to 5 minutes.
- You may add 1 to 2 cups of water, if required, to adjust the consistency of the soup.
- Season the soup with salt and black pepper powder, as per the taste.
- Boil the soup for 1 to 2 minutes more.
- Remove the bay leaf and serve the clam chowder hot!
You may slice or chop the celery as per your preference.
Make sure you keep on checking the degree of doneness of potatoes. They should neither be very soft nor hard.
Similarly, do not overcook the clams as well.
You may also cool the soup to room temperature after step 8, blend it well, reheat and then resume with step 9; in case you like smooth and fluidic soup. Make sure you remove the bay leaf before you progress with blending the soup. You may also strain the soup through a fine muslin cloth or a fine sieve to get an even smoother consistency of the soup.
Do not forget to remove the bay leaf from the soup pot before you serve the soup.
You may also use a hand blender to blend the soup in the pot itself instead of transferring the soup to a blender. In either case, just make sure the soup is blended well to achieve a smooth consistency.