Clam Chowder Recipe

Clam chowder
serves 6

Also defined as “a thick chowder made from clams, potatoes, onions, sometimes salt pork, and milk or cream


8 celery sticks, chopped
700g onions, chopped
1.8kg red potatoes, diced
900g clam’s meat
3 teaspoons dried thyme
1 teaspoon dried oregano
2 teaspoons dried basil
225ml fish bouillon
2 teaspoons ground white pepper
225g butter
250g plain flour
3 garlic cloves, finely chopped
1.2 litres milk


• Put the celery, onions, potatoes, clams, thyme, oregano, basil, bouillon and pepper in a large heavy saucepan. Gently cook for 30–45 minutes until the vegetables and potatoes are soft.

• To make a roux, melt the butter in a small heavy pan, add the flour and garlic, and stir constantly with a wooden spoon for a few minutes until slightly brown.

• Combine the roux with the vegetable mixture and add the milk. Stir well and cook for 10 minutes. Serve hot.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s