Clam Chowder soup with Pan-Seared Salmon


Serves 10

  1. 1 kg Korean Flower Clams (you can choose to deshell all or half the clam.)
  2. 1 white/yellow onion (chopped coarsely)
  3. 1 carrot (diced)
  4. 1 potato (diced)
  5. 2 sticks celery (diced)
  6. 1 L chicken stock
  7. 500ml water + clam juice
  8. Salt & pepper to taste
  9. Olive oil for cooking (Optional)
  10. Chopped Parsley for garnishing
  11. 200ml whipped cream
  12. 60g butter
  13. 80g plain flour
  1. Heat oil in pot
  2. Sauteed onion till soften
  3. Add in all the vegetables and saute for few mins
  4. Add stock and water, bring it to boil
  5. Add in the clam juice too
  6. Simmer until the vegetables are soft and tender
  7. When the vegetables stock are ready, melt butter in another saucepan
  8. Add flour and mix into a soft dough
  9. Add whipped cream and cook into a soft mash
  10. Add the cream mash into the soup
  11. Mix well and simmer till the soup is creamy
  12. Lastly add in the clams
  13. Add some pepper. No salt needed as its already very tasty!
  14. Top with chopped parsley and served with toasted garlic bread

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