Photo: Clam Chowder

Thick and rich chowder, the perfect accompaniment to rice or bread rolls.

Cooking time
25 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

100 ml (3.4 fl. oz.)



1/3 stalk

1 clove

2 Tbsp

1 Tbsp

600 ml (10.1 fl. oz.)

50 ml (1.7 fl. oz.)

a sprinkle


1/2 tsp

1 tsp

a dash


  1. Purge and clean the clams well, make sure no sand remains. Place into a pot, add in white wine and boil.
  2. Chop the potato, onion and celery up into 1 cm (0.4 in.) cubes. Finely chop up the garlic.
  3. Melt butter in a pot and saute (2) until soft and transparent. Add in the flour and continue to saute until the powder has dissolved. Slowly pour in the milk a little at a time while stirring to thicken the soup.
  4. Add in the clams and simmer for 2-3 minutes. Season with (A), pour in the fresh cream, serve in a bowl and garnish with parsley.