Clam chowder soup







Cook Time

40-55 Min


  • 8 celery sticks, chopped
  • 700g/1 1/2lb onions, chopped
  • 1.8kg/4lb red potatoes, diced
  • 900g/2lb canned clams with juice
  • 3 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 2 teaspoons dried basil
  • 225ml/8fl oz fish bouillon
  • 2 teaspoons ground white pepper
  • 225g/8oz butter
  • 250g/9oz plain flour
  • 3 garlic cloves, finely chopped
  • 1.2 litres/2pt milk
  • Put the celery, onions, potatoes, clams, thyme, oregano, basil, bouillon and pepper in a large heavy saucepan. Gently cook for 3o–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.
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