Classic Seafood Clam Chowder

Classic Seafood Clam Chowder

By Đường Linh
10’ Prep time
25’ Cook time
219 Calories
4 Serving

Summary

"Add up to 1-1/2 cups (375 mL) chopped carrots, red bell pepper or corn kernels with onion for extra colour and nutrition. Turn this into chicken chowder: replace dill with thyme and stir in 2 cups (500 mL) diced cooked chicken in place of fish. For the Adventurous: Omit butter and add 3 slices bacon, chopped, and 1/2 tsp (2 mL) hot pepper flakes with onion. Add 2 lbs (1 kg) scrubbed mussels or clams in the shell in place of the fish and cook until shells have opened. Discard any that do not open."
Đường Linh 5 Followers

Video

Step by Step

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Step 1

In a large pot, melt butter over medium heat; sauté celery, onion, bay leaf, dill, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper for about 5 min or until onions start to brown. Stir in potatoes; sauté for 2 min. "Butter Celery Onion Bay leaf Dried dill or dried thyme Salt and pepper Yukon Gold potatoes"

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Step 2

Increase heat to medium-high; stir in water and bring to a boil. Cover, reduce heat to medium and boil for about 5 min or until potatoes are almost tender.

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Step 3

Whisk flour into milk and stir into pot; bring to a simmer, stirring often. Stir in fish or seafood; simmer, stirring often for 5 min or until fish is opaque and flakes easily with a fork or seafood is hot. "Milk Raw skinless fish fillets or cooked seafood (shrimp, lobster, scallops, crab, clams, oysters) or a combination"

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Step 4

Discard bay leaf. Stir in lemon juice and season to taste with salt and pepper. "Lemon juice Salt and pepper"

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Step 5

Whole grain crackers

Ingredient

  • Lemon
    Lemon
    2.0 piece
  • Soy milk
    Soy milk
    3.0 ml
  • Thyme
    Thyme
    1.0 gram
  • Bay
    Bay
    1.0 gram
  • Butter
    Butter
    1.0 gram
  • Catfish
    Catfish
    2.0 gram
  • Celery
    Celery
    2.0 gram
  • Onion
    Onion
    1.0 bulb

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