Easy Clam Chowder

Clam chowder might sound mysterious, but it’s really quite simple to prepare. I like to use whole clams when and where they are an economical option, but if shelled, canned clams are the only option in your area, that will work. Feel free to substitute, just don’t drain the clams – use the whole can. Either way, let’s get started!

Ingredients (Serves 4 – 6)

1/4 cup real butter

1/4 cup minced onion

1 carrot, diced

3/4 cup thin sliced leek, white part only

2 tablespoons flour

1/2 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon black pepper

2 cups peeled, cubed potato

4 cups shrimp stock

4 cups fresh whole clams (or use frozen, or use one can shelled clams)

3/4 cup diced zucchini

1/4 cup cream

Directions

Step 1) Saute onion, leek, and carrot in butter in a large pot over medium heat for five minutes, stirring constantly.

Step 2) Add flour, salt, paprika, and pepper. Continue to saute for an additional five minutes, stirring constantly. Flour will turn a light golden brown color; this is a good thing.

Step 3) Add potato and shrimp stock to the pot. Allow mixture to simmer until potatoes are just barely cooked. Check after 5 minutes; this will probably take less then 10 minutes.

Step 4) Add clams and zucchini to the pot. Don’t stir. Continue simmering until clams pop open, releasing the juice in their shells (called liqueur) into the pot. Simmer for one minute longer to assure that the clams are thoroughly cooked.

Step 5) Remove pot from heat and allow to rest for about 3 minutes.

Step 6) Pour the 1/4 cup cream into a small bowl, and add 1/4 cup of the chowder broth to the cream, one tablespoon at a time. This tempers the cream and prevents curdling. After 1/4 cup of broth has been incorporated into the cream, drizzle the cream mixture into the pot of chowder. Very lightly stir and serve immediately with good bread. Enjoy!