Clam Chowder

Stir up a homemade batch of hearty Clam Chowder with our delicious Herb & Spice blend. Our easy-to-follow recipe delivers a thick and creamy soup loaded with a savory, tangy flavor. We make it easy to recreate this East Coast classic effortlessly at home. Best served with thick slices of warm, crusty bread.

Makes 5 servings. 15 g (0.5 oz.)

All you need:
- Clam Chowder Seasoning (included)
- 5 g (1 tsp) butter
- 1 strip of bacon, diced
- ½ Spanish onion, finely chopped
- 1 stalk of celery, finely chopped
- 2 medium Yukon Gold potatoes, peeled & diced
- 125 ml (½ cup) white wine
- 1 can (180 ml / 6.5 oz) clams (reserve liquid)
- 250 ml (1 cup) 35% whipping cream
- 1 can (340 ml / 11.5 oz) whole kernel corn, drained

All you do:
In a large saucepan, melt the butter. Add the bacon, onion and celery, and sauté for 5 minutes. Add the potatoes, Clam Chowder Seasoning, white wine and clam juice. Cover the pot and simmer for 10-15 minutes, or until potatoes have softened. Add the clams, cream and corn. Heat until very hot, but do not boil. Enjoy with crusty bread on the side.