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WPWS Festival Favourite Clam Chowder

Posted on by Ali Madsen

Must Try Clam Chowder

Ingredients:

2 tbsp (30 mL) olive oil
1 red onion, chopped
2 garlic cloves, finely chopped
2 sweet potatoes, peeled and diced
3 cups (750 mL) vegetable broth
8 oz (225 g) large scallops, sliced
8 oz (225 g) large shrimp, shelled, deveined and cut in 2
1 can (14 oz/284 mL) clams, drained
1 1/4 cup (310 mL) Milk (Our Kitchen team added whipping cream to make it more creamy)
1/2 cup (125 mL) 15 % or 18 % table cream
2 egg yolks
Salt and pepper, to taste
Few pinches of dried savory
Few pinches of dried thyme
Fresh chives
(WPWS kitchen team made the stock with shrimp shells)

Preparation:

In large saucepan, sauté onion, garlic and sweet potatoes in oil, stirring constantly. Stir in broth and bring to boil. Reduce heat, cover and simmer for 15 minutes.

Add scallops, shrimp and clams; mix well. Stir in milk and cream. Simmer over medium-low heat for 7 minutes. Remove from heat and let stand for 3 minutes. Stir in egg yolks and season to taste with pepper, savory and thyme. Mix well. Serve immediately and garnish with fresh chives.

Note: This recipe contains raw or lightly cooked eggs. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.

 

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