Maritime Clam Chowder

Maritime Clam Chowder Recipe

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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.


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4 with seconds
20 Min
15 Min
Stove Top


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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

How to Make Maritime Clam Chowder


  • 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.

Printable Recipe Card

About Maritime Clam Chowder

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

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