Recipe: White clam chowder | Vancouver Sun

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The recipe, shared by chefs Leon Zhou and Edison Lai of Little Karp Restaurant in Richmond, is hearty and flavourful. Serve it on its own or with a favourite bread to soak up any leftover broth.

Little Karp’s White Clam Chowder

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1/4 cup (50 g) butter

1/4 cup (50 g) all-purpose flour

1/4 cup (40 g) diced onion

1/8 cup (25 g) diced celery

1/8 cup (25 g) diced carrot

1/8 cup (40 g) diced potatoes

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3 3/4 cup (900 mL) fish stock

1/4 cup + 2 tbsp (100 mL) cream

1/4 cup (50 g) clam meat

1 cube (10 g) white furu paste (optional). Furu is a fermented bean curd, available at most Asian grocery stores

Clam juice, to taste

Salt and pepper, to taste

In a pot over medium heat, melt the butter and sweat the onions until translucent. Add carrots and celery and cook for 2 minutes. Add flour to form a roux and cook over low heat for a few minutes.

Gradually add the fish stock and cream to dissolve the roux. Bring to a boil, then lower to simmer. Cook until raw flour taste is gone. Add white furu paste and potatoes. Cook for another 5-7 minutes. Add clam meat and clam juice. Bring to a boil, then season with salt and pepper.

Pour clam chowder into four bowls and enjoy.

Serves 4. 

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