Clam chowder
- Preparation Time20 mins
- Cooking Time40 mins
- DifficultyEasy
225g butter
650g Spanish onion, diced
225g plain flour
950ml water
1 (1.5kg) tin clams
60g clam powder (recommended: St. Ours)
115g clam base
900g potatoes, diced
Half-and-half
1) In a heavy bottomed saucepan, melt butter. Saute onions until they are translucent. Add flour and cook for 2 mins. Add water, clams, clam powder and base. Add potatoes and reduce to a simmer. Cook until potatoes are tender. Add desired amount of half-and-half.
