Haitian Clam Chowder

Haitian Clam Chowder
  • 4 servings
  • 0:20 Preparation
  • 0:20 Cooking
  • 0:40 Total Time


Add all
  • 2 cups
    (500 mL)


  • 36

    fresh clams

  • 1

    onion, chopped

  • 2 Tbsp.
    (30 mL)


  • 3 1/2 oz
    (100 g)


  • 1


  • 1

    carrot, peeled and diced

  • 2

    sweet potatoes, peeled and diced

  • 2

    chayotes, peeled and diced gumbos, cut into rounds

  • 1 tsp.
    (5 mL)

    chopped garlic

  • 2 cups
    (500 mL)


  • 1 cup
    (250 mL)

    35% cooking cream

  • 1 Tbsp.
    (15 mL)

    chopped, fresh chervil

  • 1 Tbsp.
    (15 mL)

    chopped, fresh chives

  • salt and white pepper to taste


In a deep pot, bring the water to a boil. Add the clams and cook for 5 minutes or until the shells open. Remove the clams. Strain the cooking water.

Shuck and set aside the clams.

In the same pot, brown the onions in the butter. Add the bacon, and cook for 2 minutes.

Add the celery, carrot, potatoes, chayotes, gumbos and garlic. Cook for 2 minutes.

Add the milk and clam cooking liquid. Do not bring to a boil. Let simmer until the vegetables are tender.

Add the clams and heat for 5 minutes. Gradually add the cream so that it does not curdle.

Add the chervil and chives. Heat for 3 minutes and do not allow to boil. Season and serve.

Suggestion: chicken supremes and fried plantain bananas.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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