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.