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Clam Chowder

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 8

Metric Cups
  • 200 grams clams (fleshy part)
  • 1 small onion (freshly sliced cubes)
  • 1 large potato (cut into cubes)
  • 100 millilitres white wine
  • 700 millilitres milk
  • 100 grams butter
  • 200 grams sour cream
  • salt
  • fresh parsley
  • 7 ounces clams (fleshy part)
  • 1 small onion (freshly sliced cubes)
  • 1 large potato (cut into cubes)
  • 4 fluid ounce white wine
  • 25 fluid ounce milk
  • 3½ ounces butter
  • 7 ounces sour cream
  • salt
  • fresh parsley

Method

Clam Chowder is a community recipe submitted by belgrade and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat 1 tbs butter and 1 tbs oil in a pot, add onion, drop clams in and a add vine, cook till evaporates
  • Add potato and water enough to cover the top about 3 cm, cook until tender
  • Make bechamel, bring milk to a simmer add the rest of butter salt and thicken with a flour paste. The bechamele should be very dense
  • Add bechamele to clams and potato, bring to a boil
  • Take off stove, add sour cream
  • Serve with parsely
  • Heat 1 tbs butter and 1 tbs oil in a pot, add onion, drop clams in and a add vine, cook till evaporates
  • Add potato and water enough to cover the top about 3 cm, cook until tender
  • Make bechamel, bring milk to a simmer add the rest of butter salt and thicken with a flour paste. The bechamele should be very dense
  • Add bechamele to clams and potato, bring to a boil
  • Take off stove, add sour cream
  • Serve with parsely
  • Additional Information

    If using fresh clams, need to cook them first in steam and always save the sea water from them adding it to the chowder

    If using fresh clams, need to cook them first in steam and always save the sea water from them adding it to the chowder

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