Creamy Clam Chowder Recipe

Name: Creamy Clam Chowder
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Ingredients: 3 tbsp all purpose flour; 2 tbsp canola or vegetable oil; 1 small onion, chopped; 2 garlic cloves, chopped; 2 celery stalks, chopped; ½ cup canned corn kernels; 2 cans of canned clams, drained; 1 cup clam juice; 1 Yukon gold potato, peeled and diced; 1 small sweet potato, peeled and diced; 1 cup chicken stock; 1 cup Lactantia® 15% Cooking Cream; ¼ tsp salt; 1 tsp pepper; ½ cup pancetta, cubed; 8 fresh clams; ¼ cup white wine; ¼ cup chicken stock; 2 tbsp fresh parsley, chopped

Ingredients

3 tbsp all purpose flour
2 tbsp canola or vegetable oil
1 small onion, chopped
2 garlic cloves, chopped
2 celery stalks, chopped
½ cup canned corn kernels
2 cans of canned clams, drained
1 cup clam juice
1 Yukon gold potato, peeled and diced
1 small sweet potato, peeled and diced
1 cup chicken stock
1 cup Lactantia® 15% Cooking Cream
¼ tsp salt
1 tsp pepper
½ cup pancetta, cubed
8 fresh clams
¼ cup white wine
¼ cup chicken stock
2 tbsp fresh parsley, chopped

PREP TIME 30m	COOK TIME 10m	TOTAL TIME 40m
YIELD 4 servings

Instructions

In a large pot, brown the pancetta until relatively well-done. Remove and let drain on paper towel.
Using the same pot, sautée the onion and garlic until soft.
Sprinkle in the flour and stir constantly for a minute.
Slowly add in the clam juice and stock, stirring to avoid lumps, and bring to a boil.
Add the potatoes, celery, and corn. Simmer for 20 minutes, until potatoes are tender.
Add the canned clams and Lactantia® Cooking Cream. Heat through for 3 minutes.
Season with salt and pepper.
In a separate pot on medium heat, heat ¼ cup white wine and ¼ chicken stock.
Once the liquid is boiling, add in the fresh clams, stir, and cover until clam shells have opened.
Ladle soup into bowls and garnish with pancetta, parsley, and 2 clams per bowl.