- 45 ml (3 tbsp) butter
- 76 ml (5 tbsp) all-purpose flour
- 2 cans of 150 g (5 oz) of small clams
- 250 ml (1 cup) clam juice
- 250 ml (1 cup) water
- 15 ml (1 tbsp) butter
- 15 ml (1 tbsp) vegetable oil
- 1 small onion, thinly sliced
- 125 ml (1/2 cup) carrot, cut into 1 cm (1/3 in.) dice
- 125 ml (1/2 cup) celery, cut into 1 cm (1/3 in.) dice
- 5 ml (1 tsp) garlic, chopped
- 250 ml (1 cup) white wine
- 180 ml (3/4 cup) potatoes, cut into 1 cm (1/3 in.) dice
- 125 ml (1/2 cup) 35% cooking cream
- Salt and freshly ground black pepper
- 15 ml (1 tbsp) parsley, chopped
- In a 3 litre (12 cup) cooking pot, melt 45 ml (3 tbsp) butter over medium heat.
- Add 75 ml (5 tbsp) flour and cook for 2 to 3 minutes, stirring constantly. Set aside.
- Drain the clams over a bowl to collect the juice. Set the clams aside.
- Add 250 ml (1 cup) clam juice and 250 ml (1 cup) water to the collected clam juice.
- Place the butter and flour mix over medium heat.
- Add 1/3 of the clam juice mix.
- Stir vigorously with a whisk, and add the rest of the clam juice mix while whisking.
- Bring to a boil and cook for 4 to 5 minutes until the liquid thickens and the taste of flour disappears.
- Pass the liquid through a sieve above a bowl. Set aside.
- Wash the pot and replace it on the heat.
- Heat 15 ml (1 tbsp) butter and 15 ml (1 tbsp) oil over medium-high heat. Add the onion, carrot and celery.
- Brown for 2 to 3 minutes.
- Add the garlic and cook for 1 minute, stirring constantly.
- Add the white wine and reduce to 2/3.
- Add the thickened clam juice, the clams, potatoes and cream. Season.
- Simmer for about 20 minutes or until the vegetables are tender, stirring occasionally.
- Mix in the parsley.
- Serve the clam chowder immediately.
This chowder is quite filling and may be considered a meal in itself.