L.J's Curried Clam Soup

A clever shortcut soup that starts with a packaged creamy clam soup mix and turns it into something with real depth. Curry powder, cumin, and garlic powder transform the base from ordinary to aromatic, while a can of baby clams adds briny, meaty bites throughout.

The roux is what takes this from thin, packet-soup territory into proper chowder consistency. Butter and flour cooked together in a separate pot, then the spiced soup gets poured in while stirring constantly. It thickens into a velvety, creamy bowl that coats the back of a spoon.

The curry and cumin are doing something interesting with the clam flavor. The warmth of the spices plays off the briny sweetness of the clams in a way that feels almost like a Southeast Asian-inspired chowder.

Pro Tips

• Make the roux in a separate pot and pour the soup into it, not the other way around. Adding the hot liquid to the roux prevents lumps.
• Stir constantly as you add the soup to the roux. Stop stirring and you’ll get pockets of raw flour.
• Simmer for the full 10 minutes after thickening. The flour needs that time to cook out or the soup will taste pasty.
• Use whole milk for the creamiest result. Skim milk will taste thin.

Variations

• Add a splash of coconut milk instead of regular milk for a Thai-inspired version.
• Stir in chopped fresh cilantro and a squeeze of lime just before serving for brightness.
• Use canned chopped clams instead of baby clams for a chunkier soup.