Quick Clam Chowder

Prep time: 10min
Total time: 40min
Serves: 4
2 cans
baby clams (142 g each)
2 tbsp
butter
30 mL
1
carrot, diced
1
celery stalk, diced
1
onion, diced
1 tsp
dried dill or savoury
5 mL
3 tbsp
all-purpose flour
45 mL
2
yellow-fleshed potatoes, diced (about 1 lb/500g)
1½ cups
vegetable broth
375 mL
1 cup
milk
250 mL
¼ tsp
pepper
1 mL
2 tbsp
finely chopped fresh chives
30 mL
Per serving (¼ recipe):
calories
270
fat
8 g
saturated fat
4 g
carbs
34 g
sugar
3 g
protein
18 g
cholestrol
70 mg
fibre
3 g
sodium
830 mg

Directions

  1. Measure out and reserve 1 cup (250 mL) of clam liquid from canned clams. Also, reserve drained clams.

  2. Melt butter in medium saucepan set over medium heat. Stir in carrot, celery, onion and dill; cook 5 to 7 min. until vegetables start to soften. Sprinkle with flour. Cook, stirring, 2 min. Slowly whisk in reserved 1 cup (250 mL) clam liquid until sauce is smooth. Add vegetable broth. Whisking, bring to a boil. Add potatoes. Reduce heat to medium-low and cook, covered, 12 to 15 min. until potatoes are tender.

  3. Mix in reserved clams, milk and pepper; bring to a simmer 5 to 7 min. Stir in chives just before serving.