Creamy Clam
Potato Chowder for Toddlers

A nutritious, baby-friendly chowder featuring tender clam meat, soft potatoes, and vitamin-rich carrots in a gentle milk-based cream sauce.

Ingredients

• 8 clam meats
• 1 potato
• 50 g carrots
• 20 g flour
• 300 ml baby formula
• 1 stalk celery
• 1 tbsp walnut oil
• 1 tsp oyster powder

Instructions

1. 1Chop the vegetables

   

   Wash and peel the potato and carrots. Using a sharp knife, carefully chop the potato, carrots, and celery into small, uniform cubes to ensure they cook evenly and are easy for a baby or toddler to eat.

   Tip: Keeping the vegetable pieces small and uniform ensures they soften quickly during cooking and are safe to swallow.
2. 2Start the roux base

   

   Pour a small amount of walnut oil into a cold pot, followed by the baby formula milk. Sift the flour evenly into the liquid mixture to prevent any lumps from forming.

   Tip: Adding the flour directly into the cold milk and oil helps create a smooth, lump-free base before heat is applied.
3. 3Thicken the mixture

   

   Heat the pot gently and use a silicone spatula to continuously stir the milk and flour mixture. Keep stirring until the liquid thickens into a smooth paste, then remove it from the heat and set it aside.

   Tip: Continuous stirring on low heat is essential to prevent the flour from burning or sticking to the bottom of the pot.
4. 4Sauté the vegetables

   

   In a separate pan, heat a little oil over medium heat. Add the chopped carrots, potatoes, and celery, and sauté them gently until the vegetables begin to soften and become fragrant.

   Tip: Sautéing the vegetables before boiling enhances their natural sweetness and improves the overall flavor of the soup.
5. 5Add liquids and combine

   

   Pour water into the pan containing the sautéed vegetables and bring the mixture to a boil. Slowly add the previously prepared thickened milk and flour mixture, stirring constantly to ensure a smooth, creamy consistency.

   Tip: Maintain a steady stir when adding the thickened milk to prevent the bottom from scorching and to ensure the vegetables are evenly coated.
6. 6Add seafood and finish

   

   Once the soup is simmering and creamy, gently add the clam meats and a spoonful of oyster powder. Stir everything together and cook for just a minute or two until the clams are heated through. Remove from heat and it is ready to serve.

   Tip: Clam meat cooks very quickly; add it at the very end to prevent it from becoming tough and rubbery.

Storage & Safety

Burn It Off

Frequently Asked Questions