Clam and Spring Vegetable Chowder

Herbs and tender vegetables shine here in a twist on classic New England clam chowder. Minced chives, tarragon and fennel fronds add light, bright notes to an otherwise hearty chowder.







  • 4 Tablespoons Challenge Butter
  • 1 onion, diced
  • 1 celery stalk, diced
  • 1 fennel, diced and fronds reserved
  • kosher salt
  • freshly ground black pepper
  • 1 garlic clove, minced
  • 3 Tablespoons all-purpose flour
  • 2 ½ cups vegetable stock, plus more if needed to thin
  • 1 cup heavy cream
  • 1 (10-ounce) can baby clams, drained, juice reserved
  • ¾-pound new potatoes, unpeeled and diced
  • 1 cup peas (fresh or frozen)
  • 2 Tablespoons minced chives
  • 2 Tablespoons chopped tarragon


  • 1

    Melt butter in a large pot over medium heat. Add onion, celery and fennel and season with salt and pepper. Cook until softened, 8-10 minutes.

  • 2

    Stir in garlic and cook until fragrant, 1 minute. Whisk in flour and cook for 1-2 minutes. Gradually whisk in the vegetable stock, then add the cream and reserved clam juice. Bring to a boil, reduce to a gentle simmer. Cook for about 10 minutes to thicken and let flavors meld, seasoning with salt and pepper to taste.

  • 3

    Add potatoes and cook uncovered until potatoes are tender, about 10 minutes. Stir in clams and gently cook another 5 minutes. Remove from heat; stir in peas, chives and tarragon. Taste and add more salt or pepper if needed.

  • 4

    To serve, divide among bowls and garnish with reserved fennel fronds.

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