Clam Chowder

Ingredients

150g canned clams, minced
3/4 cup clam juice (obtained from the canned clams)
1 big potato, diced
1 tbsp butter
1/2 an onion, diced
2 cloves garlic, chopped
2 chicken sausages
40g pumpkin, diced
3/4 tbsp plain flour
3 crabsticks, sliced
100ml UHT milk

Seasoning

Salt and pepper to taste
Pinch of thyme

Method

Pour the clam juice into a saucepan. Top up with enough water to make 750ml of liquid.

Add diced potatoes and boil till tender. Remove potatoes and reserve the liquid. Melt butter in a clean saucepan and brown the onion and garlic. Add the sausages and pumpkin. Fry until fragrant. Add the flour quickly and pour in the reserved liquid gradually. Keep stirring until mixture is smooth then bring to a boil.

Add the clams and seasoning to taste. Allow to simmer for 8-10 minutes. Put in the potatoes and crabsticks and pour in the milk; once it comes to a boil remove away from heat and dish out to serve hot.


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