Seasoned Clam Chowder

Recipe By:
Celine
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  • Total Time 25 min Ico-add
  • Yield 6 Servings
  • Level Medium

This recipe uses celery, chicken stock and clam broth to make a refreshing and delicious clam chowder.
 

Ingredients

  • 1 stick butter
  • 1 small onion, chopped
  • 4 stalks celery, chopped
  • 4 tablespoons arrowroot (or cornstarch)
  • 1 pint heavy cream
  • 1 cup chicken stock
  • 2 cans (16 ounces each) whole baby clams
  • 1 cup clam broth
  • 2 small tomatoes, chopped (optional)
  • 8 spears asparagus, cut into 1/8ths
  • 4 tablespoons thyme
  • Salt and pepper to taste
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Directions

  1. 1. In a medium size sauce pot combine the butter, onion and celery, cook until the onion is caramelized.
  2. 2. Add the arrowroot and stir for two or three minutes until the mixture is thickened.
  3. 3. Slowly add the heavy cream and stir well making sure it doesn't come to a boil as the cream will burn; add the chicken stock, stirring steadily.
  4. 4. Add the clams, clam broth, tomatoes, asparagus, thyme, salt and pepper. Mix well and let simmer for five minutes.
  5. 5. Remove from heat and serve.