Clam Chowder

 

                Add a dozen fresh in-shell clams to garnish your chowder. Just clean them well and brush them. Place them in a saucepan with 60ml of white wine, cover and cook for 3-4 minutes or until the clams are completely open. Gourmand, treat yourself: garnish your soup with grated Swiss cheese!

4 servings

• 1 can 10 oz clams with juice
• 15ml butter
• 1 onion, chopped
• 1 carrot, cut into 1 cm cubes
• 2 stalks of celery, cut into 1 cm cubes
• 1 Yukon Gold potato, peeled and cubed
• 2 garlic cloves, minced
• 4 sprigs of fresh thyme
• 30ml flour
• 125ml white wine
• 750ml milk
• 1 bay leaf
• 60ml 35% cream
• 60 ml fresh parsley, chopped
• Salt and pepper

1. Drain the clams in a colander placed over a bowl to retain the juice for the broth.
2. In a large saucepan, melt the butter and sauté the onion, carrot and celery for 2 to 3 minutes; add the potato, garlic and thyme and continue cooking for 4 to 5 minutes.
3. Add the flour and stir for 30 seconds so that it cooks; pour in the white wine little by little, stirring constantly.
4. Then add the clam juice and milk, then add the bay leaf.
5. Bring gently to a boil, stirring occasionally to prevent the soup from sticking to the bottom of the pan; when the broth has thickened slightly, pour in the cream, then add the clams.
6. Add the parsley, season, then continue cooking for 10 minutes over very low heat; serve.

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