Clam Chowder

Ingredients

• 1.1 onion, large; diced
• 2.125 gram butter
• 3.3 tablespoon plain flour
• 4.1 cup chicken stock
• 5.1 cup milk
• 6.296 millilitre clam juice, bottled; or substitute with an additional cup of chicken stock
• 7.2 potatoes, parboiled and diced
• 8.570 gram canned chopped clams, 2 x 285g cans; undrained — brine added to soup, clams reserved
• 9.1 cup cream, stirred in at the end
• 10.0.5 teaspoon salt, only season AFTER tasting
• 11.black pepper, dash; only season AFTER tasting
• 12.fresh parsley, freshly chopped; for garnish

Method

1. 1.Sauté the onion in the butter until limp. Stir in the flour and cook a few minutes.
2. 2.Slowly add the chicken stock, milk and clam juice. Stir constantly until thickened and smooth.
3. 3.Drain the clams, add the brine to the soup. Reserve the clams.
4. 4.Add the parboiled, diced potatoes. Cook gently until the potatoes are soft and mushy.
5. 5.Purée the soup.
6. 6.Stir in the cream and the reserved clams.
7. 7.Taste before seasoning and ONLY AFTER that, season with salt and pepper.
8. 8.Reheat the soup and serve each portion with a sprinkling of chopped parsley.

Notes

• Card note: 'IF BOTTLED CLAM JUICE IS UNOBTAINABLE, USE AN ADDITIONAL CUP CHICKEN STOCK.'
• Card note: 'If the soup is not as thick as you would like it, thicken with a little cornflour mixed to a paste with a little cold water, before you add the cream.'