Recipe: White clam chowder | Vancouver Sun

Article content

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

Article content

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

Article content

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. 

Recommended from Editorial


Bookmark our website and support our journalism: Don’t miss the news you need to know — add VancouverSun.com and TheProvince.com to your bookmarks and sign up for our newsletters here.

You can also support our journalism by becoming a digital subscriber: For just $14 a month, you can get unlimited access to The Vancouver Sun, The Province, National Post and 13 other Canadian news sites. Support us by subscribing today: The Vancouver Sun | The Province.

Share this article in your social network

Source: vancouversun.com

Share