Creamy Clam
Chowder

INGREDIENTS

1 cup (250 g) onion, chopped
2 cloves garlic, chopped
1 tbsp. (15 ml) clarified butter
1 cup (250 g) celery, chopped
1 tsp. (5 g) dried thyme
¼ cup (63 g) unbleached white flour
1 cup (250 ml) water
2 cups (500 ml) clam juice
2 cups (500 g) fresh Ontario greenhouse tomatoes, chopped
2 pounds (908 g) fresh clams or 1 can with shucked clams and clam juice
1 ½ cup (375 ml) white wine
1 tsp. (5 ml) Worcestershire sauce
¼ cup (63 g) ground pepper
1 ½ cup (375 g) potatoes, peeled and diced
1 tsp. (5 g) ginger, minced

INSTRUCTIONS

• Put the onions, garlic, ginger and clarified butter (or extra virgin olive oil) into a heavy pot, sauté on low heat for 2 minutes.
• Add celery and thyme. Cook for 3 minutes, stirring occasionally.
• Sprinkle flour on top of the vegetables. Pour the water and clam juice in slowly and use a whisk to break up any large clumps of flour.
• Add the potatoes and then turn up heat to medium/high until mixture comes to a boil. Boil for 10 minutes before turning down heat.
• Add the Ontario greenhouse tomatoes. Simmer and cover for 20 minutes or until the potatoes are cooked completely.
• Put clams and wine in a large lidded pot and steam until the shellfish open up. Reserve the wine and clam juice. Discard any unopened shellfish.
• Take the shellfish out of the pot and reserve a few for garnish. Add the clam meat and cooking liquid to the soup and cook for another 5 minutes.
• Season with Worcestershire sauce, salt and pepper.