Ingredients:

  • 4 tbsp (56g) unsalted butter
  • 1 medium (110g) yellow onion, finely diced
  • 2 medium (60g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 1/3 cup (40g) all-purpose flour
  • 1 lb (450g) fresh clams, chopped (shucked)
  • 1 lb (450g) raw shrimp, peeled and deveined
  • 3 medium (400g) Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces
  • 1 1/2 cups (355ml) fresh clam juice
  • 2 cups (480ml) heavy cream
  • 1 bay leaf
  • 1 tsp (5g) dried thyme
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 cup (15g) fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the vegetables have softened. Stir in the garlic and cook for 1 minute until the aroma is fragrant.
  2. Sprinkle the flour over the vegetables and whisk constantly for 2 minutes to remove the raw flour taste. Slowly pour in the clam juice while whisking vigorously to ensure a smooth, thickened slurry.
  3. Add the cubed potatoes, thyme, and bay leaf. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 15–20 minutes, or until the potatoes are fork-tender.
  4. Increase heat slightly and gently stir in the heavy cream. Once the soup reaches a simmer, fold in the fresh clams and shrimp. Cook for 3–5 minutes, just until the shrimp turn an opaque pink.
  5. Remove from heat. Stir in the lemon juice and fresh parsley. Taste and adjust seasoning with salt and pepper.