Maritime Clam Chowder Recipe

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Maritime Clam Chowder

Elaine Douglas


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.

☆☆☆☆☆ 0 votes
4 with seconds
20 Min
15 Min
Stove Top


8 slice
bacon, chopped
1 medium
cooking onion, chopped
celery stalks, diced
1/2 c
chardonnay or other white wine
1 c
heavy whipping cream
1 c
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


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

About this Recipe

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