Healthier Clam Chowder Recipe
 
Prep time
Cook time
Total time
 
This hearty, flavourful clam chowder is healthier than others and much less expensive too. Instead of pricey raw clams you can use inexpensive frozen clams. This healthy clam chowder is great anytime of the year!
Author:
Recipe type: soup, stew, seafood
Cuisine: American
Serves: Serves 4
Ingredients
  • a 2.2 lb. or one kilo bag of frozen clams, thawed in the refrigerator overnight
  • five cups of filtered water
  • quarter cup or 25 grams of finely chopped white onion
  • one stalk of celery, finely chopped (about ½ cup or 65 grams)
  • one tablespoon of minced garlic
  • one cup or 150 grams of finely chopped carrot (about 1 large one)
  • one lb or 453 grams of potatoes, peeled and cubed
  • 2 tablespoons of unsalted butter
  • broth from boiling clams (see instructions below)
  • one cup or 237 ml of whole fat milk (alternatively you can use cream)
  • 2 tablespoons of all purpose flour
  • fine sea salt, to taste (start off with a teaspoon then adjust as desired)
  • one teaspoon freshly ground black pepper, or adjust to taste
  • one large handful of roughly chopped flat-leaf parsley
Instructions
Prepare the Clams:
  1. The day before, place the bag of frozen clams in the refrigerator to defrost. The next day, and once they’re completely defrosted, thoroughly rinse the clams under cold water to remove sand. You may have to do this a couple of times. Fill a bowl large enough to fit the clams with ice cold water and a half a pinch of sea salt, then place the rinsed clams into it and allow to sit for 10 minutes. (At this time you can start prepping the vegetables.) After the 10 minutes are up, pick up each clam, one by one, and place it into a colander; then discard all of the soaking water. Rinse the clams one last time, then proceed with instructions below.
Soup Cooking Instructions:
  1. Place the throughly cleaned clams into a pot, then pour in 5 cups or 1.20 litters of water (it should be enough liquid to cover the clams by ½ an inch). Cover the pot and simmer for 15 minutes under medium-low heat — keep an eye on the pot because it can boil over. Gently remove, one by one, each of the clams and place into a bowl or colander to cool. You need to discard any clams that are not open, but we will be reserving the boiling liquid. After removing the cooked clams, strain the boiling broth through a very fine mesh sieve — making sure no debris or sand get in the broth, then set the broth aside.
  2. In a clean large pot, melt the unsalted butter, once melted add and sauté the onion and celery bits for a few minutes. Next add the minced garlic, carrot and potato pieces and sauté for about 8 minutes. Sprinkle in the flour, salt and black pepper, then stir the ingredients well. Now pour 3 cups or 720 ml of the boiling clam broth, and the cup of milk or cream. Cover and allow to simmer under medium-low heat for about 25 minutes or until the vegetables are cooked through.
  3. While soup is simmering, we can finish up the clams. Now that the clams have cooled down and you can handle them, gently remove each one from its shell. (Remember that any unopened clams need to be discarded.) After all the clams have been removed, begin to roughly chop them up — not to finely though. Put them into the pot with the other ingredients, add the parsley, cover and simmer for 10 minutes. Taste the the broth to see if more salt and/or pepper need to be added — remember this is to your taste, I usually add another pinch of salt and pepper. If adding more seasoning continue to simmer, uncovered for a few more minutes. Allow to cool slightly before serving.
Notes
**If you'd like your chowder more "clammy", feel free to use more clams.
Recipe by Spicie Foodie ™ at https://www.spiciefoodie.com/2015/10/05/healthier-clam-chowder-recipe/