Creamy clam chowder soup

Recipe from Svetlana

8924 views

Cooking time: 50 min

Servings 5

There is no clear version who created Clam chowder soup. It is known that French word “chowder” is translated as “pot”
Creamy clam chowder soup is made of canned clams, vegetables and cream. It is served immediately after cooking with croutons.

Clams

1,6666666666667 can
Potatoes

1,25 cups
Carrots

10 tbsp.
Chopped white onions

10 tbsp.
Flour

7,5 tbsp.
Butter

7,5 tbsp.
Half-and-half cream

3,75 tsp.
Red wine vinegar

3,75 tsp.
Celery

10 tbsp.
Salt

tsp.
Ground black pepper

to taste

Calories

501 kcal
Protein

23.9 g
Fat

32.7 g
Carbohydrates

28.4 g

Peel onions, potatoes, carrots. Rinse vegetables. Finely cut them, just dice potatoes and celery.
Drain liquid from can. Heat the frying pan, add a little vegetable oil, chopped vegetables and clams. Brown for a minute, then pour in water (to cover all ingredients). Cook over moderate heat until done.
Take a heavy-bottomed saucepan, add butter. When it’s melted, pour the flour and whisk until smooth. Then add cream, stirring constantly, until the sauce thickens. Finally, add simmered vegetables. Do not bring to a boil.
Add clams to the saucepan only before serving. In this case they will not overcooked and stay tender. When the clams are heated, pour in red vinegar and season with spices. Stir well and serve!