Maritime Clam Chowder Recipe

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Maritime Clam Chowder

Elaine Douglas

By
@BreadandSoupLady

There are many ways to make a traditional clam chowder and just as many stories about its true origins. The best recipes are always the simplest and this is the favourite of chef Michael Smith. It is a cinch to make, and the best of all it tastes great!
The chowder can be made a day or two in advance and reheated prior to serving. It's flavour actually benefits from resting overnight.


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Serves:

4 with seconds

Prep:

20 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

8 slice
bacon, chopped
1 medium
cooking onion, chopped
2
celery stalks, diced
1/2 c
chardonnay or other white wine
1 c
heavy whipping cream
1 c
milk
2- 5 oz. can(s)
clam meat
2 large
bay leaves
1 tsp
fresh thyme leaves
1 c
baking potato, peeled and grated
1 - 8.5 oz can(s)
unsweetened evaporated milk
1/4 c
chopped flat leaf parsley
coarse salt and freshly cracked pepper

Directions Step-By-Step

1
Brown the bacon until crisp in a thick-bottomed soup pot.
Pour off half the fat.
2
Add the onions and celery with a splash of water and saute for a few minutes until soft.
3
Add the white wine, the cream, the milk and only the juice from the clams (reserve the meat).
4
Add the bay leaves, thyme and grated potato and bring mixture to a slow simmer.
5
Continue simmering for fifteen minutes until the grated potato softens and the chowder base thickens.
6
Add the reserved clam meat, the evaporated milk and the parsley.
7
Bring back to heat. Taste the chowder and add enough salt and pepper to season it.
8
Serve immediately with your favourite biscuits.

About this Recipe

Course/Dish: Chowders
Main Ingredient: Fish
Regional Style: Canadian
Dietary Needs: Low Sodium
Hashtag: #creamy