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| Clams, Leek and Sweet Corn Chowder |
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We all need a great clam chowder recipe in our repertoire to enjoy on a cold
winter
night, huddled around the fireplace with our family.
Serves 4 as a main dish.
3 cans
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(142 g each) Gold Seal® Whole Baby Clams |
| 2 Tbsp. |
butter |
| 2 |
leeks, finely chopped |
| 1 3/4 cup |
chicken stock |
| 4 |
medium new potatoes, peeled and cut into 1/2" dice |
| 2 Tbsp. |
corn starch |
| 2 cups |
half and half cream |
| 1/2 cup |
canned or frozen sweet corn |
| 2 tsp. |
thyme leaves |
| a dash |
salt and freshly ground black pepper |
- Drain the clams, reserving the liquid.
- Melt the butter in a large saucepan. Add the leeks and cook them gently for
about 5 - 6 minutes, without browning them..
- Add the reserved clam liquid and chicken stock, add potatoes, bring up the
boil, and then reduce the heat. Cover and simmer for about 5 minutes, or until
leeks and potatoes are tender.
- Blend the corn starch with 2 - 3 Tbsp. of the half cream. Add the remaining
cream to the saucepan with the sweet corn and thyme leaves. Heat and simmer
very gently for about 3 - 4 minutes..
- Add the blended corn starch to the soup and cook gently, stirring all the
time, until thickened. Stir in the clams, then taste and season with salt and
pepper. Ladle into warmed bowls and serve immediately with crisp garlic toast.
| Nutritional Values |
Per serving:
Calories 223
Fat 11.8 g
Carbs 25 g
Protein 6 g
Fibre 1.4 g
Sat fat 4.9 g
Cholesterol 22 mg
Sodium 420 mg
Sugar 4.6 g
Calcium 128 mg
Source: www.calorieking.com |
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