Ingredients
- 2 cans baby clams (142 g each)
- 2 tbsp butter 30 mL
- 1 carrot, diced
- 1 celery stalk, diced
- 1 onion, diced
- 1 tsp dried dill or savoury 5 mL
- 3 tbsp all-purpose flour 45 mL
- 2 yellow-fleshed potatoes, diced (about 1 lb/500g)
- 1½ cups vegetable broth 375 mL
- 1 cup milk 250 mL
- ¼ tsp pepper 1 mL
- 2 tbsp finely chopped fresh chives 30 mL
Method
Step 1
Measure out and reserve 1 cup (250 mL) of clam liquid from canned clams. Also, reserve drained clams.Step 2
Melt butter in medium saucepan set over medium heat. Stir in carrot, celery, onion and dill; cook 5 to 7 min. until vegetables start to soften. Sprinkle with flour. Cook, stirring, 2 min. Slowly whisk in reserved 1 cup (250 mL) clam liquid until sauce is smooth. Add vegetable broth. Whisking, bring to a boil. Add potatoes. Reduce heat to medium-low and cook, covered, 12 to 15 min. until potatoes are tender.Step 3
Mix in reserved clams, milk and pepper; bring to a simmer 5 to 7 min. Stir in chives just before serving.