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Clam Chowder with sliced leek

Clam Chowder with sliced leek

Category

Soups

Chef

Réginald Gaudreau

Ingredients

  • 3 ounces of butter
  • 1 medium onion, chopped
  • 1 leek, chopped
  • 6 ounces of white wine
  • 3 cans of clams
  • 3 liters of water
  • 2 tablespoons chicken base
  • Salt and pepper to taste
  • 4 medium potatoes, cubed
  • 6 ounces of cooking cream 35%

Preparation

  • In butter saute the onions and leeks together. Deglaze with white wine and reduce by half the white wine.
  • Add clam juice only.
  • Add hot water.
  • Put a little bit of salt.
  • Boil and thicken with a little white but not too much...
    (White: mix flour and cold water, be careful not to make too thick).
  • Boil the preparation.
  • Add clams and potatoes in cubes.
  • Boil again to medium heat to finish cooking potatoes.
  • Flavoured to your taste.
  • Finish the soup with cream 35%.
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