Clam and Spring Vegetable Chowder
Herbs and tender vegetables shine here in a twist on classic New England clam chowder. Minced chives, tarragon and fennel fronds add light, bright notes to an otherwise hearty chowder.
- 4 Tablespoons Challenge Dairy Butter
- 1 onion, diced
- 1 celery stalk, diced
- 1 fennel, diced and fronds reserved
- Kosher salt
- freshly ground black pepper
- 1 garlic clove, minced
- 3 Tablespoons all-purpose flour
- 2 ½ cups vegetable stock, plus more if needed to thin
- 1 cup heavy cream
- 1 (10-ounce) can baby clams, drained, juice reserved
- ¾-pound new potatoes, unpeeled and diced
- 1 cup peas (fresh or frozen)
- 2 Tablespoons minced chives
- 2 Tablespoons chopped tarragon
1Melt butter in a large pot over medium heat. Add onion, celery and fennel and season with salt and pepper. Cook until softened, 8-10 minutes.
2Stir in garlic and cook until fragrant, 1 minute. Whisk in flour and cook for 1-2 minutes. Gradually whisk in the vegetable stock, then add the cream and reserved clam juice. Bring to a boil, reduce to a gentle simmer. Cook for about 10 minutes to thicken and let flavors meld, seasoning with salt and pepper to taste.
3Add potatoes and cook uncovered until potatoes are tender, about 10 minutes. Stir in clams and gently cook another 5 minutes. Remove from heat; stir in peas, chives and tarragon. Taste and add more salt or pepper if needed.
4To serve, divide among bowls and garnish with reserved fennel fronds.