Creamy Clam Chowder


Another great recipe from our friend, Chef Craig Scherer! This Clam Chowder is quick to make and is sure to be a hit with your family. If you are an aspiring home chef, be sure to check out Craig’s instagram, @chefcraigsherer, for tips and tricks to quickly improve your cooking.

Creamy Clam Chowder
Print Recipe
Creamy Clam Chowder
Print Recipe
Ingredients
  • 6 Tbsp Donia Farms Sea Salted Butter Divided
  • 4 Tbsp Flour
  • 1 Large Stock Celery, diced (1/2 cup)
  • 1/2 Onion, diced
  • 2 Carrots, diced (1 cup)
  • 2 Potatoes, diced (1 cup)
  • 1 Small Jalepeno, minced
  • 2 Cups Chicken Stock, Clam Juice or Vegetable Stock
  • 2 Cups Donai Farms 3.25% Grass-Fed Milk
  • 1/2 Cup Heavy Cream (optional)
  • 1 Cup Cooked Clams
  • 1/2 Cup Frozen Corn
  • Salt To Taste
  • Pepper To Taste
  • 1 Tbsp Fresh Thyme, minced
  • 2 Tbsp Fresh Parsley, minced
Servings:
Instructions
  1. Prepare your vegetables: dice the celery, carrots, onion, and potato into small, uniform sized pieces. Mince the jalapeno.
  2. Add potatoes to a small pot of water and bring to a boil, cooking until they just begin to get tender. Drain and set aside.
  3. Meanwhile, in a large pot, melt 2 tbsp of butter over medium heat. Add onions and sauté for a minute. Add in celery, carrots, and jalapeno, cooking for 5 minutes. Keep your heat on medium or lower, to prevent the vegetables from browning. Browned vegetables will discolour the soup.
  4. Meanwhile, in a large pot, melt 2 tbsp of butter over medium heat. Add onions and sauté for a minute. Add in celery, carrots, and jalapeno, cooking for 5 minutes. Keep your heat on medium or lower, to prevent the vegetables from browning. Browned vegetables will discolour the soup.
  5. Add minced garlic, and continue to sauté for 1 minute.
  6. Add remaining 4 tbsp of butter, let it melt, and then add 4 tbsp of flour, stirring to coat and cook.
  7. Continue stirring as you slowly add 1 cup of stock and 1 cup of milk, and then add in the cooked potatoes.
  8. Increase heat to medium-high and stir as it comes to a boil and starts to thicken. Add remaining stock and milk, cooked clams, and salt and pepper, to taste.
  9. Bring back to a boil, and then reduce heat to medium and simmer for
  10. Add ½ cup heavy cream (optional) and ½ cup of frozen corn. Bring back to a simmer and then add 1 tbsp chopped thyme and 2 tbsp chopped parsley. Adjust salt and
  11. Enjoy!

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