Hearty Canadian Military Clam Chowder
Experience the comforting and robust flavors of this Hearty Canadian Military Clam Chowder. Originating from the Canadian Army, this rich and creamy chowder is perfect for warming up on a chilly day. Made with tender potatoes, flavorful clams, and a delightful mix of seasonings, it's a dish that pairs perfectly with fresh rolls or crusty bread. Savory and satisfying, this chowder has become a timeless favorite.
6
Servings
300
Calories
9
Ingredients
Ingredients
butter
1/2 cup (melted)
celery
2 stalks (chopped)
onion
1 (chopped)
all-purpose flour
1/2 cup (none)
minced clams
2 (6 1/2 ounce) cans (drained with juice reserved)
potatoes
2 (peeled and cubed)
evaporated milk
1 (12 fluid ounce) can (none)
dried thyme
1/2 teaspoon (none)
salt and pepper
to taste (none)
Instructions
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Nutrition Information
16.7g
Fat
26.7g
Carbs
10.8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the origin of the Hearty Canadian Military Clam Chowder?
This rich and creamy chowder originates from the Canadian Army.
How many servings does this recipe yield?
This recipe makes approximately 6 servings.
What is the calorie count per serving?
Each serving of this chowder contains 300 calories.
What is the fat content per serving?
Each serving contains 16.7g of fat.
How many carbohydrates are in a single serving?
There are 26.7g of carbohydrates in each serving.
What is the protein content of this clam chowder?
Each serving provides 10.8g of protein.
How many ingredients are required for this recipe?
There are 9 primary ingredients required to make this chowder.
What type of milk is used in this recipe?
One 12-fluid ounce can of evaporated milk is used.
What vegetables are used in the base of the soup?
The soup base uses chopped celery, chopped onion, and cubed potatoes.
How should the clams be prepared before adding them?
The minced clams should be drained, and the juice should be reserved to be used later in the recipe.
What is the first step in making the chowder?
The first step is to melt 1/2 cup of butter in a large saucepan and sauté the celery and onion.
How long should the celery and onion be sautéed?
They should be sautéed for 3-5 minutes until they are tender.
How is the roux formed for this chowder?
A dry roux is formed by sprinkling 1/2 cup of all-purpose flour over the sautéed vegetables and stirring for 2 minutes.
What liquid is added immediately after the roux?
The reserved clam juice is added gradually, followed by cold water.
How do you achieve the desired thickness for the soup?
The thickness is adjusted by slowly introducing cold water while mixing continuously.
When should the potatoes be added?
Potatoes are added in the fourth step, along with the evaporated milk and seasonings.
What herb is used to season the chowder?
The recipe uses 1/2 teaspoon of dried thyme.
How long does the soup need to simmer?
The soup should simmer gently on low heat for about 20 minutes until the potatoes are tender.
When are the clams added to the pot?
The minced clams are added at the very end and heated through thoroughly.
What should I serve with this chowder?
It is best served hot with fresh rolls or crusty bread.
How many cans of clams are needed?
The recipe requires two 6.5-ounce cans of minced clams.
What temperature should be used for sautéing the vegetables?
The vegetables should be sautéed over medium-high heat.
What temperature should the soup simmer at?
The soup should be reduced to low heat for the simmering process.
How many potatoes are required?
The recipe calls for 2 potatoes, peeled and cubed.
How much butter is used in the recipe?
The recipe uses 1/2 cup of melted butter.
Is salt and pepper included in the ingredient count?
Yes, salt and pepper to taste are included as the ninth ingredient.
What prevents the soup from sticking during the simmering process?
Occasional stirring during the 20-minute simmer prevents the soup from sticking to the pan.
Can I adjust the seasoning at the end?
Yes, step 7 suggests tasting and adjusting the seasoning with additional salt and pepper if desired.
What are the common tags associated with this recipe?
Common tags include canadian cuisine, chowder, clam chowder, hearty soup, comfort food, and military style.
What is the texture of the final chowder?
The final dish is a rich and creamy chowder with tender potato chunks and minced clams.